AI-generated image, for illustration only.
Garlic & Chilli Prawn Linguine
with Lemon & Rocket
A proper restaurant-style prawn pasta at home — garlic and chilli bloomed in butter, prawns cooked just until pink, and a splash of starchy pasta water to pull it all into a sauce instead of a puddle.
Ingredients (for 2)
Pantry basics not counted above: olive oil, plus salt for the pasta water and salt & pepper to finish.
Method
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Cook the pasta
Bring a large pot of salted water to the boil and cook the linguine to packet timing until al dente. Scoop out a mugful of the pasta water before draining — you'll need it for the sauce.
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Get everything else ready
While the pasta cooks, finely chop the garlic and slice the lemon into wedges.
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Cook the prawns
Heat the butter with a drizzle of oil in a large frying pan over medium heat. Add the garlic and chilli flakes and cook until fragrant, about a minute — don't let the garlic brown or it turns bitter. Add the prawns and cook until just pink and curled, 2–3 minutes.
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Bring it together
Squeeze in the juice of half the lemon and add a splash of the reserved pasta water. Add the drained linguine and toss until everything's coated and glossy, adding more pasta water if it looks dry. Season to taste.
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Serve
Fold the rocket through at the last second so it just wilts. Divide between bowls and serve with the remaining lemon wedges.