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Cooking + Entertaining

Linguine with prawns: the recipe for a quick and easy seafood starter

Linguine with prawns: the recipe for a quick and easy seafood starter



Extra virgin olive oil

The prawn linguine I am a first simple and impressive, ideal for a festive lunch, a romantic dinner for two or an elegant evening with special guests.

To bring them to the table, we start by cleaning the shellfish, leaving them half whole and half with the shell, then cooked in a frying pan with a sauce of fresh tomatoes and a touch of White wine. Then the pasta is boiled al dente and, finally, the linguine is mixed with the sauce: the result will be a dish with typical Mediterranean aromas, ready in a few minutes, which will leave even the most demanding diners speechless.

In this recipe, the delicate taste of shellfish is enhanced by crushed tomatoes, briefly cooked over the fire in oil and garlic, then flavored with a little chilli pepper slices and a pinch of chopped parsley. For an even more spectacular result, we suggest you spread the pasta in nests using kitchen tongs (or, failing that, if you don’t have any at home, a ladle and a fork), then finish the preparation considering at least 3-4 prawns For dinner.

If you want, you can also opt for prawns or gli langoustines: the golden rule, as always when it comes to fish, will be to ensure that it is very fresh, with a good smell and color, and the head well attached to the body.

Learn how to make Shrimp Linguine with a step-by-step procedure and tips. If you liked this recipe, also try the linguine with octopus ragout.

How to make prawn linguine

Clean the prawns: remove half of the shells from the head 1 and shell.

Leave the other half intact 2rinse the prawns, whole and peeled, under running water and set aside.

Wash the tomatoes, dry them and cut them into regular cubes 3.

Clean the garlic clove 4.

Brown the garlic in the oil in a pan 5.

Add the tomatoes 6season with a pinch of salt and leave to flavor over medium heat for a few minutes.

Merge the Shrimp 7.

Moisten with white wine 8 and let it evaporate over high heat.

Meanwhile, cook the pasta in lightly salted boiling water 9.

Drain the linguine al dente and pour them directly into the pan with the sauce ten. Then add a ladle of the pasta cooking water, stir for a few moments and remove from the heat.

Chop the parsley with a knife 11.

Cut the bell pepper into rings 12.

Season the pasta with the chopped parsley and a few slices of chilli 13and mix thoroughly.

Place the linguini in a nest using kitchen tongs 14.

Serve with shellfish and a generous dollop of sauce 15.

Bring to the table and serve 16.


We have chosen linguini, particularly suitable for this type of preparation, but if you prefer you can replace them with spaghetti or something else. long format. If, on the other hand, you prefer short pasta, we suggest the paccheri, to be purchased only from durum wheat semolina and stretched bronze.

If you want, you can add some ginger powder or, if you don’t like the spicy taste, you can omit the chilli.


We suggest you eat the prawn linguini very hot and at the time. Storage is not recommended.

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