Linguine with Prawns and Chilli

Name: Linguine with Prawns and Chilli
Total time: 25 min
Yield: 4 servings
Ingredients: 4,000 ml Water; 1 tbsp Salt; 4 clove Garlic; 2 piece Red chilli; 20 g Flat-leaf parsley; 250 g Cherry tomatoes; 80 ml Extra-virgin olive oil; 500 g raw prawns; 120 ml Dry white wine; 400 g linguine; 1 pinch Ground black pepper

25 min · 21 min active · makes ~5.4 l · Medium

Linguine coated with garlic-infused oil, fresh prawns, and red chilli heat, finished with flat-leaf parsley and white wine reduction.

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Linguine with Prawns and Chilli

Linguine coated with garlic-infused oil, fresh prawns, and red chilli heat, finished with flat-leaf parsley and white wine reduction.

See more →

TOTAL TIME

25 min

ACTIVE TIME

21 min

QUANTITY

~5.4 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/11

Ingredients

0/11 gathered · 4 servings

4,000ml

1tbsp

4clove

2piece

20g

250g

80ml

500g

120ml

400g

1pinch

#	Quantity	Notes	State
1	4,000ml	—	—
2	1tbsp	—	—
3	4clove	—	—
4	2piece	—	—
5	20g	—	—
6	250g	—	—
7	80ml	—	—
8	500g	—	—
9	120ml	—	—
10	400g	—	—
11	1pinch	—	—

Tools

13 items

Serveware

1 item

Procedure

30 steps

1 of 30

Pour the water into the large stockpot.

Water · 4,000 ml

⏱ 10s

ResultWater

2 of 30

Add the salt to the water so the pasta cooks in properly seasoned water.

Salt · 1 tbsp

⏱ 5s

ResultWater and salt

3 of 30

Bring the water to a rolling boil over high heat.

⏱ 10 min

ResultSalted boiling water

4 of 30

Peel the garlic cloves, discarding the skins.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

5 of 30

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 4

⏱ 40s

ResultFinely chopped garlic

6 of 30

Scrape the chopped garlic into a small bowl and set aside.

Finely chopped garlic · step 5

⏱ 5s

ResultFinely chopped garlicused in step 15

7 of 30

Halve the chillies lengthways, scrape out the seeds if you prefer less heat, and slice them into thin rounds.

Red chilli · 2 piece

⏱ 40s

ResultThinly sliced red chilli

8 of 30

Tip the sliced chilli into a second small bowl and set aside.

Thinly sliced red chilli · step 7

⏱ 5s

ResultThinly sliced red chilliused in step 16

9 of 30

Gather the parsley leaves and stalks together and roughly chop them.

Flat-leaf parsley · 20 g

⏱ 30s

ResultRoughly chopped parsley

10 of 30

Scrape the chopped parsley into a third small bowl and set aside.

Roughly chopped parsley · step 9

⏱ 5s

ResultRoughly chopped parsleyused in step 32

11 of 30

Halve the cherry tomatoes through their equators.

Cherry tomatoes · 250 g

⏱ 1 min

ResultHalved cherry tomatoes

12 of 30

Transfer the halved tomatoes to a medium bowl and set aside.

Halved cherry tomatoes · step 11

⏱ 5s

ResultHalved cherry tomatoesused in step 22

13 of 30

Pour the olive oil into the large frying pan.

Extra-virgin olive oil · 80 ml

⏱ 5s

ResultMeasured oil

14 of 30

Set the pan over medium heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot oil

15 of 30

Add the finely chopped garlic to the hot oil.

Finely chopped garlic · step 6

⏱ 5s

ResultHot oil and finely chopped garlic

16 of 30

Add the sliced chilli to the pan with the garlic.

Thinly sliced red chilli · step 8

⏱ 5s

ResultThinly sliced red chilli and hot oil and finely chopped garlic

17 of 30

Stir the garlic and chilli gently and cook until the garlic is soft and fragrant but not coloured.

⏱ 1 min 30s

ResultSoftened garlic and chilli

18 of 30

Add the raw prawns to the pan in a single layer.

Raw prawns · 500 g

⏱ 10s

ResultSoftened garlic and chilli and raw prawns

19 of 30

Cook the prawns for about 1 minute, turning them once with tongs, until they are just pink on both sides but not yet cooked through.

⏱ 1 min

ResultLightly cooked prawns

20 of 30

Pour the white wine into the pan and let it bubble up around the prawns.

Dry white wine · 120 ml

⏱ 5s

ResultLightly cooked prawns and dry white wine

21 of 30

Let the wine bubble vigorously until it has reduced by about half and the alcohol has cooked off.

⏱ 1 min 30s

ResultReduced white wine and prawn sauce

22 of 30

Tip in the halved cherry tomatoes and stir them through the sauce.

Halved cherry tomatoes · step 12

⏱ 5s

ResultHalved cherry tomatoes and reduced white wine and prawn sauce

23 of 30

Simmer gently until the tomatoes have softened and released their juices into the sauce.

⏱ 3 min

ResultSimmered prawn and tomato sauce

24 of 30

Drop the linguine into the boiling salted water, stirring immediately to stop it clumping.

Linguine · 400 g

⏱ 10s

ResultSalted boiling water and linguine

25 of 30

Cook the linguine for about 9 minutes, stirring occasionally, until al dente, just firm at the centre.

⏱ 9 min

ResultAl dente linguine

26 of 30

Lift or pour the linguine into a colander to drain, reserving a ladleful of the starchy cooking water in the pot.

Al dente linguine · step 25

⏱ 15s

ResultDrained linguineused in step 28

27 of 30

Tip the drained linguine straight into the prawn and tomato sauce.

Drained linguine · step 26

⏱ 10s

ResultDrained linguine and simmered prawn and tomato sauce

28 of 30

Add a ladleful of the reserved pasta cooking water to loosen the sauce.

Pasta cooking water · step 26

⏱ 5s

ResultSimmered prawn and pasta cooking water mixture

29 of 30

Toss everything together vigorously with tongs over medium heat until the sauce coats every strand of pasta and the prawns are cooked through.

⏱ 1 min

ResultLinguine tossed with prawn and tomato sauce

30 of 30

Season with a pinch of black pepper and stir it through the pasta.

Ground black pepper · 1 pinch

⏱ 10s

ResultSeasoned linguine with prawns and chilli

Total Time25 min

#	Product	Action
1	4,000 ml	Pour the water into the large stockpot.⏱ 10sResultWater
2	1 tbsp	Add the salt to the water so the pasta cooks in properly seasoned water.⏱ 5sResultWater and salt
3	—	Bring the water to a rolling boil over high heat.⏱ 10 minResultSalted boiling water
4	4 clove	Peel the garlic cloves, discarding the skins.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4	Finely chop the peeled garlic cloves.⏱ 40sResultFinely chopped garlic
6	Finely chopped garlicstep 5	Scrape the chopped garlic into a small bowl and set aside.⏱ 5sResultFinely chopped garlicused in step 15
7	2 piece	Halve the chillies lengthways, scrape out the seeds if you prefer less heat, and slice them into thin rounds.⏱ 40sResultThinly sliced red chilli
8	Thinly sliced red chillistep 7	Tip the sliced chilli into a second small bowl and set aside.⏱ 5sResultThinly sliced red chilliused in step 16
9	20 g	Gather the parsley leaves and stalks together and roughly chop them.⏱ 30sResultRoughly chopped parsley
10	Roughly chopped parsleystep 9	Scrape the chopped parsley into a third small bowl and set aside.⏱ 5sResultRoughly chopped parsleyused in step 32
11	250 g	Halve the cherry tomatoes through their equators.⏱ 1 minResultHalved cherry tomatoes
12	Halved cherry tomatoesstep 11	Transfer the halved tomatoes to a medium bowl and set aside.⏱ 5sResultHalved cherry tomatoesused in step 22
13	80 ml	Pour the olive oil into the large frying pan.⏱ 5sResultMeasured oil
14	—	Set the pan over medium heat and warm the oil until it shimmers.⏱ 1 minResultHot oil
15	Finely chopped garlicstep 6	Add the finely chopped garlic to the hot oil.⏱ 5sResultHot oil and finely chopped garlic
16	Thinly sliced red chillistep 8	Add the sliced chilli to the pan with the garlic.⏱ 5sResultThinly sliced red chilli and hot oil and finely chopped garlic
17	—	Stir the garlic and chilli gently and cook until the garlic is soft and fragrant but not coloured.⏱ 1 min 30sResultSoftened garlic and chilli
18	500 g	Add the raw prawns to the pan in a single layer.⏱ 10sResultSoftened garlic and chilli and raw prawns
19	—	Cook the prawns for about 1 minute, turning them once with tongs, until they are just pink on both sides but not yet cooked through.⏱ 1 minResultLightly cooked prawns
20	120 ml	Pour the white wine into the pan and let it bubble up around the prawns.⏱ 5sResultLightly cooked prawns and dry white wine
21	—	Let the wine bubble vigorously until it has reduced by about half and the alcohol has cooked off.⏱ 1 min 30sResultReduced white wine and prawn sauce
22	Halved cherry tomatoesstep 12	Tip in the halved cherry tomatoes and stir them through the sauce.⏱ 5sResultHalved cherry tomatoes and reduced white wine and prawn sauce
23	—	Simmer gently until the tomatoes have softened and released their juices into the sauce.⏱ 3 minResultSimmered prawn and tomato sauce
24	400 g	Drop the linguine into the boiling salted water, stirring immediately to stop it clumping.⏱ 10sResultSalted boiling water and linguine
25	—	Cook the linguine for about 9 minutes, stirring occasionally, until al dente, just firm at the centre.⏱ 9 minResultAl dente linguine
26	Al dente linguinestep 25	Lift or pour the linguine into a colander to drain, reserving a ladleful of the starchy cooking water in the pot.⏱ 15sResultDrained linguineused in step 28
27	Drained linguinestep 26	Tip the drained linguine straight into the prawn and tomato sauce.⏱ 10sResultDrained linguine and simmered prawn and tomato sauce
28	Pasta cooking waterstep 26	Add a ladleful of the reserved pasta cooking water to loosen the sauce.⏱ 5sResultSimmered prawn and pasta cooking water mixture
29	—	Toss everything together vigorously with tongs over medium heat until the sauce coats every strand of pasta and the prawns are cooked through.⏱ 1 minResultLinguine tossed with prawn and tomato sauce
30	1 pinch	Season with a pinch of black pepper and stir it through the pasta.⏱ 10sResultSeasoned linguine with prawns and chilli
Total Time		25 min

Serving

Use tongs to twist the linguine into the large serving bowl, arranging the prawns on top.
Scatter the chopped parsley over the top and bring the bowl straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	711kcal
	40g
	20g
	3g
	83g
	4g
	5g
	440mg

Ingredients0/11

Tools0/11

Recipe

Linguine with Prawns and Chilli

Linguine coated with garlic-infused oil, fresh prawns, and red chilli heat, finished with flat-leaf parsley and white wine reduction.

What you’ll doYou will bring salted water to a boil, then prepare garlic, chilli, parsley, and tomatoes while the water heats. In a frying pan, you will cook the garlic and chilli gently in oil, add raw prawns and sear them briefly, then deglaze with white wine and let it reduce. The tomatoes go in next to soften and release their juices. Meanwhile, you will cook the linguine to just under al dente, drain it, and toss it directly into the prawn sauce along with a splash of pasta water, tossing over heat until the prawns are cooked through and the sauce clings to the strands.

Serves4

Total25 min

LevelMedium

Ingredients

Water4,000 ml
Salt1 tbsp
Garlic4 clove
Red chilli2 piece
Flat-leaf parsley20 g
Cherry tomatoes250 g
Extra-virgin olive oil80 ml
Raw prawns500 g
Dry white wine120 ml
Linguine400 g
Ground black pepper1 pinch

Tools

Large serving bowlTongsLarge stockpotGarlic bowl (small bowl)Thinly red bowl (small bowl)Parsley bowl (small bowl)Large frying panChef's knifeMedium bowlWooden spoonColanderLadleChopping board

Method

Pour the water into the large stockpot.

10sLarge stockpotWater · 4,000 ml

Add the salt to the water so the pasta cooks in properly seasoned water.

5sLarge stockpotSalt · 1 tbsp

Bring the water to a rolling boil over high heat.

10 minLarge stockpot

Peel the garlic cloves, discarding the skins.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves.

40sChopping board, Chefs knifePeeled garlic cloves · step 4

Scrape the chopped garlic into a small bowl and set aside.

Result · Finely chopped garlic · used in step 15

5sGarlic bowl (small bowl)Finely chopped garlic · step 5

Halve the chillies lengthways, scrape out the seeds if you prefer less heat, and slice them into thin rounds.

40sChopping board, Chefs knifeRed chilli · 2 piece

Tip the sliced chilli into a second small bowl and set aside.

Result · Thinly sliced red chilli · used in step 16

5sThinly red bowl (small bowl)Thinly sliced red chilli · step 7

Gather the parsley leaves and stalks together and roughly chop them.

30sChopping board, Chefs knifeFlat-leaf parsley · 20 g

Scrape the chopped parsley into a third small bowl and set aside.

Result · Roughly chopped parsley · used in step 32

5sParsley bowl (small bowl)Roughly chopped parsley · step 9

Halve the cherry tomatoes through their equators.

1 minChopping board, Chefs knifeCherry tomatoes · 250 g

Transfer the halved tomatoes to a medium bowl and set aside.

Result · Halved cherry tomatoes · used in step 22

5sMedium bowlHalved cherry tomatoes · step 11

Pour the olive oil into the large frying pan.

5sLarge frying panExtra-virgin olive oil · 80 ml

Set the pan over medium heat and warm the oil until it shimmers.

1 minLarge frying pan

Add the finely chopped garlic to the hot oil.

5sLarge frying panFinely chopped garlic · step 6

Add the sliced chilli to the pan with the garlic.

5sLarge frying panThinly sliced red chilli · step 8

Stir the garlic and chilli gently and cook until the garlic is soft and fragrant but not coloured.

1 min 30sLarge frying pan, Wooden spoon

Add the raw prawns to the pan in a single layer.

10sLarge frying panRaw prawns · 500 g

Cook the prawns for about 1 minute, turning them once with tongs, until they are just pink on both sides but not yet cooked through.

1 minLarge frying pan, Tongs

Pour the white wine into the pan and let it bubble up around the prawns.

5sLarge frying panDry white wine · 120 ml

Let the wine bubble vigorously until it has reduced by about half and the alcohol has cooked off.

1 min 30sLarge frying pan

Tip in the halved cherry tomatoes and stir them through the sauce.

5sLarge frying panHalved cherry tomatoes · step 12

Simmer gently until the tomatoes have softened and released their juices into the sauce.

3 minLarge frying pan

Drop the linguine into the boiling salted water, stirring immediately to stop it clumping.

10sLarge stockpotLinguine · 400 g

Cook the linguine for about 9 minutes, stirring occasionally, until al dente, just firm at the centre.

9 minLarge stockpot, Tongs

Lift or pour the linguine into a colander to drain, reserving a ladleful of the starchy cooking water in the pot.

Result · Drained linguine · used in step 28

15sColander, LadleAl dente linguine · step 25

Tip the drained linguine straight into the prawn and tomato sauce.

10sLarge frying panDrained linguine · step 26

Add a ladleful of the reserved pasta cooking water to loosen the sauce.

5sLarge frying pan, LadlePasta cooking water · step 26

Toss everything together vigorously with tongs over medium heat until the sauce coats every strand of pasta and the prawns are cooked through.

1 minLarge frying pan, Tongs

Season with a pinch of black pepper and stir it through the pasta.

10sLarge frying panGround black pepper · 1 pinch

Use tongs to twist the linguine into the large serving bowl, arranging the prawns on top.

30sLarge serving bowl, TongsSeasoned linguine with prawns and chilli · step 30

Scatter the chopped parsley over the top and bring the bowl straight to the table.

Result · Linguine with Prawns and Chilli

10sLarge serving bowlRoughly chopped parsley · step 10

Printed 7 October 2026