Prawns with Linguine, Garlic, and Chilli
Prep time: 20 minServes: 4
Pairs with
Everything in the pan — garlic, chilli, lemon, white wine — tells you exactly what to pour in the glass. A crisp Italian white or a Vermentino meets the heat and acid and joins the party instead of watching from the side.
Ingredients
- 400g linguine
- 500g large raw prawns, peeled
- 5 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- 100ml dry white wine
- Juice and zest of 1 lemon
- Large handful of parsley, roughly chopped
- Flaky sea salt, black pepper
Method
- 11. Cook the linguine in generously salted water until al dente. Save 200ml of the pasta water before draining.
- 22. While the pasta cooks: warm the olive oil in a large frying pan over medium heat. Fry the garlic and chilli 1 minute until the garlic turns gold — no more.
- 33. Turn up the heat, add the prawns. Cook 1 minute per side.
- 44. Pour in the wine, let it bubble 30 seconds. Add the lemon juice.
- 55. Add the drained pasta straight into the pan. Pour in the pasta water bit by bit while tossing — you want a glossy, emulsified sauce that clings to the pasta.
- 66. Scatter with lemon zest, parsley, pepper. Serve immediately.