Sep 04 2026
Restaurants›Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester›Linguine Gamberoni Recipe

Linguine Gamberoni Recipe

Inspired by Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester
Time35m
Serves4

King prawns, garlic, touch of chilli and cherry tomato sauce

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Ingredients

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Pasta

Seafood

Sauce & aromatics

Finishing

Method

Pasta

  1. 1

    Boil pasta

    Fill a large pot with water, bring to a rolling boil and add 2 tbsp kosher salt. Add 400 g linguine and cook according to package instructions until just al dente (usually 9–11 minutes). Reserve 250 ml of the cooking water, then drain the pasta and set aside.

Seafood

  1. 2

    Season prawns

    Pat the prawns dry with paper towel. Toss with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

  2. 3

    Sear prawns

    Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat. Add prawns in a single layer and sear 1–1.5 minutes per side until just pink and opaque. Remove prawns to a plate and keep warm. Do not overcook.

Sauce & aromatics

  1. 4

    Infuse oil

    In the same skillet, reduce heat to medium and add remaining 3 tbsp olive oil and 20 g unsalted butter. Once butter melts, add the thinly sliced garlic and sliced red chilli (or red pepper flakes). Cook gently, stirring, until garlic is fragrant and just turning golden, about 1–1.5 minutes—avoid browning.

  2. 5

    Cook tomatoes

    Add 400 g halved cherry tomatoes and 1 tbsp tomato paste to the skillet. Stir and cook until tomatoes begin to break down and release juices, about 5–7 minutes. Use the back of a wooden spoon to crush a few tomatoes against the pan for extra sauce.

  3. 6

    Deglaze

    Pour in 100 ml dry white wine (or 2–3 tbsp reserved pasta water if not using wine). Scrape any browned bits from the pan. Let the wine reduce by half, about 2–3 minutes.

  4. 7

    Finish sauce

    Stir in 1 tbsp fresh lemon juice and 3 tbsp chopped parsley. Taste and adjust seasoning with salt and pepper. If sauce seems too thick, add some reserved pasta water, 1–2 tbsp at a time, to reach a glossy, slightly saucy consistency.

Combine & finish

  1. 8

    Bring together

    Return the drained linguine to the skillet (or add sauce to the pot of pasta) and toss with the sauce over low heat. Add reserved pasta water as needed to help the sauce coat the pasta—use about 100–150 ml to start. Add the seared prawns back into the skillet and toss gently to combine, warming them through for 30–60 seconds.

  2. 9

    Final touches

    Turn off the heat. Stir in 1 tbsp extra-virgin olive oil and 1 tsp lemon zest for brightness. Taste and correct seasoning. Sprinkle with the remaining chopped parsley and, if using, 30 g grated Parmigiano-Reggiano.

  3. 10

    Serve

    Divide linguine and prawns among warm plates or a large serving bowl. Serve immediately with extra lemon wedges and chili flakes on the side.

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