Prawn Linguini Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil. Add 12 oz linguini and cook according to package instructions until very al dente (about 1 minute less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Season prawns

Pat prawns dry with paper towels. Toss with 1 tsp salt and 1/2 tsp black pepper to season evenly.

Sear prawns

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet over medium-high heat until butter foams. Add prawns in a single layer (do not overcrowd) and cook 1-2 minutes per side until pink and just cooked through. Remove prawns to a plate and set aside. They will finish cooking later in the sauce.

Sweat aromatics

Reduce heat to medium. In the same skillet, add remaining 2 tablespoons butter. Add the sliced/minced garlic and 1/2 teaspoon red pepper flakes. Sauté gently for 30–45 seconds until fragrant and the garlic is just turning golden (do not burn).

Deglaze with wine

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes.

Add tomatoes and lemon

Add 1 cup halved cherry tomatoes and 2 tablespoons fresh lemon juice. Simmer 2–3 minutes until tomatoes begin to soften and release juices.

Finish sauce with cream and cheese

Lower heat to medium-low. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan. Simmer gently 1–2 minutes until the sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Combine prawns and pasta

Return the seared prawns to the skillet and stir to coat in the sauce. Add the drained linguini and toss to combine. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy sauce that coats the pasta (use up to 1/2 cup).

Add herbs and finish

Stir in 1/4 cup chopped fresh parsley and 1 teaspoon lemon zest. Toss again over low heat just until everything is warmed through, 30–60 seconds. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired.

Divide the linguini and prawns among 4 warmed plates. Sprinkle with additional chopped parsley and extra grated Parmesan. Drizzle each portion with 1 teaspoon extra virgin olive oil and serve immediately with lemon wedges on the side.