Prawn Linguine - Authentic Italian Recipe
Bursting with flavor, this classic Italian prawn linguine recipe makes a fantastic option for a quick delicious meal!
Prawn linguine or shrimp linguine is such a classic Italian recipe and one of the most loved, especially in the summertime.
So it's time to share my secret recipe for authentic Italian Linguine con gamberi!
Growing up in Sicily, my mum would make this simple prawn pasta every Sunday over the summer, and it was my absolute favorite pasta recipe.
Smothered in a fresh tomato sauce with garlic and lemon, linguine with prawns is such a simple yet sophisticated dish sure to wow guests at the dinner table.
It's my go-to dish for a date night or if I need something quick and delicious to feed my family.
It's a well-balanced healthy pasta dish, it's packed with flavors and absolutely easy to make, I mean, what's not to love?
The best part is that this restaurant-worthy pasta comes together easily in just about 20 minutes, making it a perfect quick dinner meal!
Ingredients Tips
In typical Italian fashion, to make shrimp linguine you'll need just three main ingredients, plus some aromatics and extra-virgin olive oil.
Choose your ingredients wisely, quality is the key here!
PASTA
Most pasta shapes will go well with this seafood dish. Penne, spaghetti, fusilli and of course, linguine are the best options.
My only recommendation is to use high-quality pasta for the best result.
Whenever possible, go for bronze-cut pasta made in Italy (Gragnano pasta is my favorite), which is slightly coarser than usual commercial pasta.
Its unique texture makes it the best vehicle for a great sauce.
KING PRAWNS
Feel free to choose your favorite prawns for this king prawn pasta recipe.
Fresh or frozen raw jumbo prawns (Argentinean shrimp) are my go-to option, they're big and juicy and taste amazing.
Buy fresh shrimp with shells and heads, if you can. However, peeled and butterflied prawns make the job easier, so you choose!
For a convenient alternative, go for regular raw prawns, they're smaller but much more cost-effective, and they still taste great.
TOMATOES
You can use canned or fresh tomatoes to make this easy prawn tomato pasta.
If you're using canned tomatoes, the best ones to look for is the San Marzano variety.
They grow in Italy, in the Campania region, and have a PDO (protected designation of origin) status.
If you opt for fresh tomatoes choose cherry or Piccadilly tomatoes, San Marzano or Roma tomatoes.
You don't need to peel cherry and Piccadilly tomatoes, but if you use other varieties, I recommend you blanch the tomatoes, remove their peel and seeds them before use.
AROMATICS
- Garlic: Add it chopped, grated, or leave it whole for a more subtle flavor.
- Lemon: Add a little lemon zest for a refreshing note, it brings this dish to a whole new level!
- Chili: If you like a little bit of heat, you can easily make chili prawn linguine by adding a generous pinch of red chili flakes. Even better if they come from Calabria, Italy, this region is famous for its amazing chili!
Shrimp linguine recipe in 4 steps
Here below you can find a recipe overview with step-by-step pitcures to make the best prawn linguine you ever had.
You can find the full printable recipe at the bottom of the post.
STEP 1. Heat a skillet over medium heat, add the garlic followed by the tomatoes and stir-fry for a few minutes.
STEP 1. Add the king prawns into the skillet. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Pour in a splash of white wine at this point if you like.
STEP 1. Cook the pasta al dente, then drain, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute.
STEP 4. Stir to combine all the ingredients, then turn the heat off.
Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper - et-voila, it's ready to hit your dinner table.
Tips for the BEST King Prawn Linguine
For the most amazing result, here are my cooking tips:
- Once you have shelled and deveined the prawns, you can leave the tail on or chop it off.
- I like to chop ⅓ of the prawns into tiny bits, to make the sauce richer.
- Cook the pasta al dente. Al dente means the pasta still has a firm bite when you drain it.
- When you add the pasta into the skillet and sauté it together with the prawns, a little starch from the pasta is released and creates an embracing creamy sauce, so don't skip this step.
- Always keep ½ a glass of pasta cooking water at hand. If the pasta gets too dry while you sauté it, add the pasta water to make it creamy again.
- White wine is optional, you can add a splash for extra flavor, but it's really not necessary in this kind of recipe.
Storage tips
Linguine with prawns should be served straight away.
You can keep them in the fridge for a couple of hours, but remember that seafood spoils easily.
I do not recommend eating it the next day or freezing leftovers.
More Italian pasta recipes to try:
- Sicilian Pasta alla Norma
- Pasta alla Norcina
- Shiitake Mushroom Pasta
- Creamy Tuna Pasta Bake
- Vegan Broccoli Pesto Pasta
Did you make this recipe?
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Recipe
Prawn Linguine - Authentic Italian Recipe
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 garlic clove, halved
- 200 g cherry tomatoes, cut into quarters lenghthwise
- 320 g linguine
- 700 g cleaned king prawns, (no heads and shells)
- 1 teaspoon red chili flakes, optional
- 2 tablespoon parsley + 1 sprig, finely chopped
- 1 tablespoon lemon zest
Instructions
- Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
- Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
- Add the red chili flakes (if using ) into the skillet, followed by the cleaned king prawns. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Stir fry them for a couple of minutes, until they're pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard them, then sprinkle the lemon zest all over the prepared sauce.
- Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
- Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper and serve immediately.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very delicious. A subtle, flavourful and refreshing dish!
Brilliant recipe!
Very tasty +quick.😃👍
Like all the reviews, simple ingredients and so easy to cook. I never remove the garlic and I always add a splash of white wine. Absolutely declious, it tastes good even when it goes cold. Have made this several times, family and friends love it, very healthy dish not loaded with many calories.
Fantastic and very quick
Hi I used your recipe tonight for dinner. Added some wine and some coldwater prawns to the king prawns. Absolutely delicious and will definitely make it again! Thank you
Absolutely delicious. Added a few more tomatoes and am making it for the 2nd time in a week. Thank you!!
Awesome recipe - I especially like the fact you show ingredients for 1, 2 or 3 servings - since I live on my own it makes it far easier for me to judge what Im doing. It tastes awesome (I did it without garlic - but will try it with garlic another time). Thank you Andrea.
Missed the white wine on the ingredients and do you add oil in at the start with the shallots and parsley ?
Well I made it tonight and it was fantastic. Easy peasy and delicious.
Thank you for this recipe.
Will definitely make it again.
Do you have to remove the garlic?
Hi Lauren, for a milder taste you can remove the garlic, if you are a garlic fan you can leave it!
Fantastic
Have this at least once a week
Great recipe, hit the spot. Will do it again, soon.
I was hesitant due to the simplicity but it was absolutely delicious!
Now our go-to, bellissima