If you want a light and fresh summer pasta dish that is ready in just 10 minutes, then give this Chilli Prawn Linguine a try! This recipe combines succulent king prawns (or shrimp to those of you in the US) with a spicy tomato based sauce and some greens added in too. Perfect for a special dinner or a quick meal for busy weeknights.
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Although pasta is total comfort food, it doesn't mean that it can't be light and summery too. This prawn and chilli linguine is our go-to for a summer pasta dish that is ready in no time at all.
Meaty prawns in a simple but rich homemade tomato sauce that has a real kick of spice. Some added greens to lighten it up and then piled high of some linguine. And this chilli prawn linguine is ready in just 10 minutes too!
Looking for more easy prawn recipes? Why not try our delicious Crispy Prawn Tacos, impressive Prawn and Chorizo Pasta or for something different, our Seafood Lasagna?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Prawns - We used cooked king prawns. We wouldn't recommend using smaller prawns, as they cook too quickly and become rubbery and they also get lost in the dish. If you are using raw prawns, then you will need to adjust the cooking time.
- Pasta - This is linguine with prawn and chilli, so we have used linguine. But, spaghetti, pappardelle or any pasta shape will work. We just find the sauce clings to this best.
- Onion and garlic - We used shallots and freshly crushed garlic cloves, but to save time you could use frozen chopped onions and garlic.
- Tomatoes - We used a can of chopped tomatoes that had some diced chillies in it too. You can use plain if you don't want it too spicy. Try to use the best quality canned tomatoes you can, as the cheaper ones will be a bit watery. We also added some diced sun-dried tomatoes for extra flavour.
- Chilli - We added some red chilli flakes for a spicy kick, but you can use fresh diced chillies if you want it more fiery.
- Herbs - Some parsley goes really well with the prawns. But you could also use fresh dill, or even basil which will go well with the tomatoes.
- Greens - we added a mix of rocket (arugula), watercress and spinach to give this prawn and chilli linguine a green veggie boost.
- Lemon - A squeeze of lemon juice really freshens it all up. For extra lemon flavour, then add some lemon zest.
Variations
Vegetarian: Swap the prawns for grilled vegetables like courgette (zucchini), air fryer bell peppers, and mushrooms.
Protein Variation: Substitute prawns with scallops or leftovers of our slow cooker chicken breast slices. Halloumi works well in this too.
Creamy Twist: Add 60ml/0.25 cup of heavy cream to the sauce for a richer, creamier texture. You could also use creme fraiche or cream cheese in this prawn chilli linguine.
Pesto: Stir in a couple of tablespoons of homemade pesto or store-bought pesto at the end for a fresh, herbaceous twist.
How To Make Chilli Prawn Linguine
- Step 1: Cook the linguine according to the packet instructions - normally 8-10 minutes.
- Step 2: Heat the olive oil in a large pan and add the prawns. Season with salt and pepper. Cook for 2 minutes and then set aside.
- Step 3: To the same pan, add the shallots, garlic and chilli flakes. Cook on a low heat for 2 minutes.
- Step 4: Add the can of tomatoes, sun-dried tomatoes and continue to cook for 4 minutes.
- Step 5: Add the greens, parsley and lemon juice. Stir until the leaves have wilted.
- Step 6: Drain the linguine, reserving 50ml/0.25 cup of the pasta water. Add the cooked linguine, pasta cooking water and cooked prawns to the sauce and toss until the pasta and prawns are coated. Serve with more fresh parsley.
Serving Suggestions
Salad - To keep this chilli & prawn linguine nice and light, we usually serve it with a big green salad like our Little Gem Salad, Watercress Salad or Rocket Salad.
Garlic bread - Pasta and garlic bread is the perfect match, right? Why not try our Air Fryer Garlic Bread. If you want to take it to the next level, then it's our Cheesy Garlic Bread you need in your life.
Vegetables - A side of veggies is a good way to bulk out this meal. Why not try our Air Fryer Asparagus, Buttered Leeks or Garlic Spring Greens.
Dannii's Top Tips
- Use the freshest prawns available for the best flavour. If using frozen prawns, thaw them thoroughly and pat them dry before cooking.
- Adjust the amount of chilli to your taste. For extra heat, add diced fresh chillies and leave the seeds in.
- Make sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the sauce.
- For an extra rich sauce, add a splash or red or dry white wine to the sauce.
- You couldn't usually put cheese on a fish pasta dish, however you could grate some parmesan cheese over before serving if you like.
- Add a little splash of the pasta water to the sauce to loosen it up a little and make it silky smooth.
Frequently Asked Questions
We wouldn't recommend heating this prawn and chilli linguine, because the prawns will get rubbery. Only make as much as you will need.
You can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, cook the pasta and prawns, then combine everything in a pan to heat through.
Our recipe has 435 calories per portion as well as 26g of protein.
More Seafood Pasta Recipes
If you've tried this prawn linguine recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chilli Prawn Linguine
Ingredients
- 150 g (5.25 oz) of Linguine
- 1 teaspoon of Olive oil
- 180 g (6.5 oz) of King prawns - cooked
- 1 pinch of Sea salt
- 1 pinch of Ground black pepper
- 2 Shallots - finely diced
- 2 Garlic cloves - crushed
- 0.5 teaspoon of Red chilli flakes
- 400 g (14 oz) of Chopped tomatoes - canned
- 4 Sun-dried tomatoes - chopped
- 30 g (1.5 cups) of Watercress, rocket (arugula) and spinach mix
- 0.25 Lemon - juice only
- 5 g (1.5 tablespoon) of Fresh parsley - chopped
Instructions
- Cook 150 g of Linguine according to the packet instructions - normally 8-10 minutes.
- Heat 1 tsp of Olive oil and add 180 g of King prawns. Season with 1 pinch of Sea salt and 1 pinch of Ground black pepper. Cook for 2 minutes and then set aside.
- To the same pan, add 2 Shallots, 2 Garlic cloves and 0.5 tsp of Red chilli flakes. Cook on a low heat for 2 minutes.
- Add 400 g of Chopped tomatoes, 4 Sun-dried tomatoes and continue to cook for 4 minutes.
- Add 30 g of Watercress, rocket (arugula) and spinach mix, 5 g of Fresh parsley and the juice of 0.25 Lemon. Stir until the leaves have wilted.
- Drain the linguine, reserving 50ml/0.25 cup of the pasta water.
- Add the linguine, pasta water and cooked prawns to the sauce and toss until the pasta and prawns are coated. Serve with more parsley.
Recipe Tips
- Use the freshest prawns available for the best flavour. If using frozen prawns, thaw them thoroughly and pat them dry before cooking.
- Adjust the amount of chilli to your taste. For extra heat, add diced fresh chillies and leave the seeds in.
- Make sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the sauce.
- For an extra rich sauce, add a splash or red or dry white wine to the sauce.
- You couldn't usually put cheese on a fish pasta dish, however you could grate some parmesan cheese over before serving if you like.
- Add a little splash of the pasta water to the sauce to loosen it up a little and make it silky smooth.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kim says
This is a great recipe. Easy and quick. I left out chillies but sprinkled a little feta before serving, giving the dish a nice Greek feel.
Sarah G says
This recipe was absolutely delicious. It was so simple and quick. My fussy eater also really enjoyed it. We are definitely adding this one in to our family rotation of recipes. Thank you very much for sharing.