Garlic, Tomato & Prawn Linguine

This delicious Prawn and Tomato Linguine can be prepared in just 20 minutes, making it a perfect Mediterranean-inspired pasta dish for summer evenings. Bursting with fresh flavors, it's elegant enough for a date night at home, yet simple enough for any day!

A delectable seafood pasta dish with all my favorite ingredients: fresh prawns, fresh herbs, fresh garlic, white wine, and tomatoes, served straight from the pan and ready to savor.

It feels generous and elegant, but the method is simple enough for an easy dinner around the table.

INGREDIENTS:

• 500 g good-quality linguine

• 12 medium fresh raw prawns, shells on

• 50 g unsalted butter

• 2 tbsp olive oil

• 4 garlic cloves, finely chopped

• 2 large tomatoes, finely chopped

• 1 tsp chilli flakes

• ½ cup dry white wine

• 1 small bunch fresh parsley, finely chopped

• Sea salt, to taste

• Freshly ground black pepper, to taste

• Reserved pasta water, as needed

• Lots of love

METHOD:

1. Bring a large saucepan of generously salted water to the boil.

2. Meanwhile, place a large frying pan over medium heat. Add the butter and olive oil.

3. Once the butter has melted, add the garlic, chopped tomatoes and chilli flakes. Cook gently until the tomatoes begin to soften and release their juices. Stir regularly so the garlic does not burn.

4. Add the raw prawns and cook for approximately 2 minutes, turning them so they begin to colour evenly.

5. Pour in the dry white wine. Allow it to bubble and reduce until the strong alcohol aroma has softened and the sauce becomes slightly more concentrated.

6. While the sauce is cooking, add the linguine to the boiling salted water. Cook until al dente according to the packet instructions.

7. Before draining, reserve a cup of the pasta cooking water.

8. Transfer the drained linguine directly into the pan with the prawns and tomato sauce.

9. Toss everything together thoroughly, adding a little reserved pasta water as needed to loosen the sauce and help it coat the linguine.

10. Season with sea salt and freshly ground black pepper. Finish with plenty of freshly chopped parsley.

11. Serve immediately while the pasta is glossy and the prawns are hot.

Reasons to Adore This Recipe 
1. It’s a delicious recipe that makes the best of sweet tomatoes, juicy prawns, fresh herbs and pasta
2. It all comes together with not many ingredients, and really quickly. With all recipes like this, success relies on using the very best ingredients you can afford!
3. Whilst the base remains the same, it’s a great recipe to swap in other ingredients you may have in your fridge.

Thea’s tips
1. Cook the prawns only until their flesh is opaque and firm. Overcooking can make them rubbery.
2. Add the pasta water gradually. You may only need a small amount.
3.  Keep the heat moderate when cooking the garlic so it softens without becoming bitter.
4. Serve the prawns in their shells for a generous, rustic presentation and deeper seafood flavour.
Serving idea
Bring the pan directly to the table and serve with a simple green salad and crusty bread for soaking up the tomato, butter and wine sauce.
Storage
This dish is best eaten immediately. Seafood pasta does not retain the same texture once refrigerated.
Any leftovers should be cooled promptly, refrigerated in a covered container and eaten within one day. Reheat gently until thoroughly hot, taking care not to overcook the prawns.