Prawn Linguine Aglio e Olio

25 min · Easy · Serves 2

480 kcal per serving · 32g protein

Classic Italian garlic and oil pasta with juicy king prawns, chilli, and fresh parsley.

Ingredients

• 240 g King prawns (peeled)
• Lemon (for juice) × 1
• 200 g Linguine
• 10 g Fresh parsley
• 1 tsp Dried chilli flakes
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 4 g Salt

Method

1. Cook the linguine

   

   Cook the linguine in a large pot of heavily salted boiling water until 1 minute before al dente — 1 minute less than the packet says, since it finishes cooking in the sauce.

2. Reserve 250ml pasta water

   

   Scoop out and reserve 250ml of pasta water before draining.

3. Thinly slice garlic

   

   Thinly slice garlic.

4. Gently heat olive oil

   

   Gently heat olive oil in a wide pan over low heat.

5. Add garlic and chilli flakes

   

   Add garlic and chilli flakes, cooking until garlic is just golden — not brown.

6. Cook Prawns

   

   Turn up heat to medium-high. Add prawns and cook 2 minutes per side until pink and curled.

7. Bring It Together

   

   Add drained pasta to the pan with a splash of pasta water. Toss everything vigorously for 1 minute so the starch creates a silky sauce.

8. Serve

   

   Squeeze over lemon juice, scatter with chopped parsley. Serve immediately with extra olive oil drizzled on top.