Prawn and tomato linguini

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By porcamiseria



  • 1 chilli chopped

  • 2 cloves garlic

  • 1 bowl prawns

  • 1 bunch spring onions finely chopped

  • 250ml Worcestershire sauce

  • 0.5 bowls cherry tomatoes chopped

  • 1 knob butter

  • 400g linguini (or spaghetti)

  • 1 handful flat-leaf parsley chopped


  1. Saute the spring onions and add the garlic and chilli. When softended, add the prawns and cook for a few minutes.
  2. Add the tomatoes and fry for a bit.
  3. Add half a glass of white wine and some water, cook at a high heat until tomatoes soften and form part of the sauce, about 10 minutes.
  4. Boil the linguine or spaghetti until al dente.
  5. Add the butter and parsley to the sauce.
  6. Drain the pasta, don't make it too dry and mix with the sauce. Serve.

Handy Hint

This is nicest with fresh prawns and De Cecco Linguine, but equally so with Tesco pasta and prawns.

Additional Information

  • italian

  • tomato

  • Shellfish

  • Pasta

  • Summer

  • Spring

  • Main Course

This recipe has not been rated.

Rate this recipe

Your comments