Prawn Linguini Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add the linguini and cook until just shy of al dente (usually 1–2 minutes less than package directions). Reserve about 250 ml of the starchy cooking water, then drain the pasta and set aside.

Pat prawns dry with paper towel. In a bowl toss prawns with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tablespoon olive oil so they are evenly coated.

Heat a large wide skillet over medium-high heat. Add a small splash of olive oil if the pan is dry. When hot, add the prawns in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove prawns to a plate and set aside. Do not overcook; they will finish in the sauce.

Reduce heat to medium. In the same skillet add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. Add the diced shallot and cook 2–3 minutes until softened and translucent.

Add the garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring so the garlic doesn't burn.

Add the halved cherry tomatoes and cook, stirring occasionally, 4–6 minutes until they begin to soften and blister and release juices.

Pour in 120 ml dry white wine and scrape any browned bits from the pan. Increase heat slightly and simmer 2–3 minutes until the wine reduces by about half.

Stir in the fresh lemon juice and lemon zest. Return the prawns and any accumulated juices to the skillet.

Add the cooked linguini to the skillet along with about 100–150 ml of the reserved pasta water (add more a little at a time if needed). Toss vigorously with tongs so the pasta is coated and the sauce emulsifies. Cook 1–2 minutes more so flavors marry and pasta finishes cooking to al dente.

Stir in the chopped parsley and the optional grated Parmesan. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

If the sauce seems thin, simmer 30–60 seconds to concentrate; if too thick, add more reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

Serve immediately, dividing among plates and finishing with a drizzle of extra-virgin olive oil, extra parsley and more grated Parmesan if using.