Prawn Linguine


The key to packing flavour into this simple 15 minute pasta is in using the prawn heads and rendering them in some good quality olive oil which creates a fragrant prawn oil and becomes the base of the sauce.


​​Serves- 2

Ingredients- 8

Cooking Time- 20 minutes (10 mins each for prep and cooking)

Skill Level- Easy


  • 200g of linguine
  • 300g (10) of raw prawns, peeled, deveined and roughly chopped
  • 10 reserved prawn heads from your shelled prawns 
  • 2 cloves of garlic, finely sliced
  • 1 tablespoon of chilli oil. I use @chillioiloneverything
  • 1 large fresh red chilli, finely sliced
  • 6 sprigs of flat parsley, finely chopped
  • Zest and juice of a lemon


  1. Boil a pot of salted water and cook your linguine until al dente- approx 5 minutes.
  2. Meanwhile, heat a large pan with oil on medium, add in your prawn heads and render them in the oil for 5 minutes on medium-low until the prawn heads are golden brown, the oil is fragrant and turns orange. Use the back of a spoon to squish the heads down into the pan to allow the prawn heads to infuse.
  3. Remove the prawn heads from the pan and add in the garlic, chilli oil and half of the fresh chilli and cook on medium-low for a few minutes to sweat and become aromatic. 
  4. Add in your prawns, cooking for 1 minute until the meat turns opaque from translucent before adding in the linguine with a few ladles of the starchy pasta water and cooking for a further minute to allow the linguine to soak up some of the sauce.
  5. Stir in the remaining chilli, the parsley, zest and juice of the lemon and turn off the heat. Season to taste.
  6. Serve onto plates with an extra drizzle of chilli oil or olive oil.


Watch the process 


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