Prawn & Tomato Linguine
This easy Prawn and Tomato Linguine recipe takes just 20 minutes to make, perfect for summer dinners when the tomatoes are at their best. It's also easily customisable with whatever types of pasta, seafood and fresh herbs you have on hand!
Servings: 2 servings
Ingredients
- 1 1/2 tbsp olive oil
- 200 g frozen king prawns defrosted if using frozen
- 400 g cherry tomatoes
- 3 cloves garlic thinly sliced
- 1 small pinch of dried chilli flakes
- 200 g linguine
- Basil to serve
Instructions
- Get your pasta onto cook in boiling salty water. Cook it until very al dente - so about two mins less than the packet says. You want it undercooked by the time you add it to the sauce as you are going to finish cooking it in the sauce at the end
- Then start by butterflying your prawns - just slice a slit down the back of them to open them up a little - it gives them more surface area to soak up the sauce and takes two seconds but I always feel it makes a big difference. Pat them dry with kitchen paper and then season generously with Maldon sea salt
- Heat the olive oil in a large frying pan. Fry the prawns for a couple of minutes on each side until they turn pink and take on a golden hue. Don’t overcook or they turn to rubber.
- Remove from the pan and set aside. To the pan add the garlic and fry for 30 seconds before adding the tomatoes. Season well. Cook on high for a few minutes until the tomatoes start to burst. Squish them with the back of a wooden spoon. Add a ladle of pasta cooking water and encourage the tomatoes to squish down and mix with the olive oil and pasta cooking water to create a delicious sauce.
- Sprinkle in the chilli flakes and add the prawns back to the sauce. Once the pasta is al dente, add it to the sauce. Toss it all together, and cook for another minute until the pasta is cooked. Stir in the basil. Check the seasoning. And serve.
- Add another drizzle of olive oil and some more basil leaves.
Notes
Scroll up for a helpful step by step guide with images for how to make this prawn tomato linguine.
To store: Transfer to an airtight container and keep in the fridge for up to 2 days.
To reheat: I wouldn't recommend reheating as the prawns often lose their soft texture. However, if needed, reheat in the microwave until piping hot all the way through or eat cold! Just remove from the fridge 20 minutes before eating so it loses its fridge chill.
To freeze: I don't recommend freezing this recipe as the texture is not good once defrosted.
Vegetables: you can bump up the vegetables in this by adding a handful of spinach to the sauce or I also like it with thinly sliced courgette. Sometimes I spiralise a courgette and cook it for the last few minutes when cooking the linguine. Some thinly sliced red pepper would be nice in the sauce but it will take longer to cook.
Tomatoes: ideally you want to use fresh cherry tomatoes but if out of season, you could use a tin of cherry tomatoes. Buy good quality ones, you will notice the difference.
Prawns: any seafood that is very fresh and you can quickly pan fry will work with this recipe. Squid would be good, as would little clams which will open up and release their juices into the sauce as you cook them
Herbs: I also love to use parsley in this recipe instead of basil. Dill would also be delicious.