Garlic Chili Prawn Linguine

• 12 oz linguine
• 1 lb large prawns, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili flakes
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1/2 lemon
• 1/4 cup chopped fresh parsley

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and chili flakes, sauté for 1 minute until fragrant.
4. 4 Add prawns to the skillet, cook for 2-3 minutes per side until pink and opaque.
5. 5 Deglaze with white wine, scraping up any browned bits from the pan.
6. 6 Stir in chicken stock and bring to a simmer.
7. 7 Add butter and let it melt into the sauce.
8. 8 Toss cooked linguine into the skillet with the prawns, coating well with the sauce.
9. 9 Season with salt, pepper, and lemon juice. Stir in parsley.
10. 10 Serve immediately, enjoying the spicy, garlicky goodness.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add spinach or cherry tomatoes for extra veggies.
• Use shrimp instead of prawns if preferred.

Substitutions

• Use vegetable stock for a vegetarian option, omitting prawns.
• Substitute linguine with spaghetti or fettuccine.

Pairings

• A light Pinot Grigio
• Steamed asparagus
• A simple arugula salad

Nutrition

Tips

• For extra spice, add more chili flakes to taste.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to revive the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional sauce if necessary.

Serving Suggestions

• Pair with a crisp white wine and a side of garlic bread for a delightful meal.

FAQ