Garlic Butter Prawn Linguine
25 min4
Tender prawns tossed with garlic butter sauce, white wine, and fresh pasta in a silky, lemony finish.
| prepBring a large pot of salted water to a boil. | |||||
| 400 g linguine | Cook linguine 1 min under packet time | Add butter, lemon juice, prawns, pasta & pasta water, toss | Stir in parsley, season with salt & pepper | Divide among bowls, top with parmesan & parsley | |
| 500 g raw prawns (shrimp), peeled and deveined | Marinate prawns with paprika, salt, pepper & oil | Cook prawns 1 min per side, remove | |||
| ½ tsp sweet paprika | |||||
| ½ tsp sea salt flakes | |||||
| ¼ tsp freshly cracked black pepper | |||||
| 1 tbsp extra-virgin olive oil | |||||
| 2 tbsp olive oil | Cook garlic in oil 30 sec | Add wine, cook 1–2 min until mostly evaporated | |||
| 1 tbsp freshly chopped garlic | |||||
| 60 ml dry white wine | |||||
| 100 g unsalted butter | |||||
| 1 lemon, juiced | |||||
| 1 tbsp freshly chopped flat-leaf parsley | |||||
| Sea salt flakes and freshly cracked black pepper, to taste | |||||
| 35 g freshly grated parmesan | |||||
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