Prawn Linguine with Artichoke Hearts

    40 minutes

    Cooked linguine is tossed with succulent prawns and artichokes that are simmered in a sauce of white wine, lemon juice, garlic and onion. Garnish with parsley.

    71 people made this

    Serves: 4 

    • 500g linguine
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 2 tablespoons olive oil
    • 500g large prawns, peeled and deveined
    • 400g artichoke hearts, drained
    • 100ml white wine
    • 2 tablespoons lemon juice
    • 2 teaspoons finely grated lemon rind
    • salt and freshly ground black pepper, to taste
    • handful chopped fresh parsley

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook pasta according to packet instructions; drain and set aside.
    2. Saute onion and garlic in oil for about 5 minutes. Add prawns to frypan and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon rind, salt and pepper. Bring to the boil over high heat. Reduce heat to low; simmer covered for 4 to 5 minutes.
    3. Toss with linguine and parsley. Serve immediately.

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    Reviews in English (59)


    Altered ingredient amounts. This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I will definitely make this again!  -  21 Jul 2008


    Something else. I liked the concept of this recipe, however, I needed more flavour. I added chopped red pepper for colour to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 100ml chicken stock along with a T of dijon mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornflour in the mixture at the end. I added the pasta after that. It was very good.  -  21 Jul 2008


    Very sophicated dish, but my 4 year old loved it! A little bland, next time I think I'm going to add capers.  -  21 Jul 2008