This Spicy Garlic Prawn Linguine is a restaurant-quality dish you can whip up in under 30 minutes. The secret lies in infusing the olive oil with garlic and chili flakes before searing the prawns, creating a deeply flavorful base for the pasta.
Ingredients
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Instructions
Boil the pasta to al dente
Bring a large pot of heavily salted water to a boil. Add the linguine and cook according to package instructions until strictly al dente. Reserve 1/2 cup of starchy pasta water before draining—this is crucial for the sauce emulsification later.
Infuse the olive oil
In a large skillet over medium-low heat, warm the premium extra virgin olive oil. Add the minced garlic and red chili flakes. Saut? gently for 1-2 minutes until fragrant, being extremely careful not to let the garlic brown, as it will turn bitter.
Chef Marco's Secret
If you have time, infuse the olive oil with the garlic and chili flakes an hour before you start cooking. The cold infusion pulls out deeper, sweeter garlic notes without the risk of burning the delicate minced pieces.
Sear the prawns perfectly
Increase the heat to medium-high. Add the peeled prawns to the skillet in a single, even layer. Season with a pinch of sea salt and fresh black pepper. Cook for exactly 1.5 minutes per side until they turn a beautiful pink and opaque color. Do not overcook.
Toss, emulsify, and serve
Add the drained pasta directly into the hot skillet with the prawns. Pour in a splash of the reserved pasta water. Toss vigorously—the starch in the water will bind with the oil to form a glossy, thick sauce that coats every strand of linguine. Garnish with fresh parsley and serve immediately.
Nutrition Facts
1 serving per container
Calories
540
- Total Fat 18g 23%
- Saturated Fat 3g 15%
- Cholesterol 145mg 48%
- Sodium 820mg 35%
- Total Carbohydrate 62g 22%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Protein 28g 56%