Linguine
Prawns, peeled
Bippi Italian chilli, mild
Garlic, sliced
Cherry tomatoes, halved
Parsley
Salt
Extra virgin olive oil
Lemon, juiced
250g
250g
2 tbsp
3 Cloves
1 Punnet
1/3 Bunch
Pinch
80ml
1/2
Method
- Bring a large pot of salted water to the boil. Add the linguine & cook until al dente.
- Meanwhile, heat olive oil in a large frypan over a medium-high heat.
- Pat the prawns dry with paper towel before adding to the pan & cooking for 1-2 minutes per side. Remove from pan & set aside.
- Reduce the pan heat to medium before adding in the garlic & cooking until slightly golden.
- Add in Bippi chilli & cherry tomatoes & cook until they soften slightly & release their juices.
- Return prawns to the pan as well as cooked linguine & toss together.
- Remove from the heat, then stir through the chopped parsley & lemon juice before serving.
About this recipe
What type of prawns should I use?
You can use fresh or frozen prawns. If using frozen, thaw them completely and pat dry before cooking so they sear nicely in the pan.
Is this dish very spicy?
This Prawn and Chilli Linguine has a gentle heat from the Bippi Italian chilli. If you prefer more spice, add extra chilli or a sprinkle of red pepper flakes.
Can I use another type of pasta?
Yes, spaghetti, fettuccine, or tagliatelle all work well. The key is to choose a pasta shape that holds onto the sauce.
Can I make it dairy-free or gluten-free?
This recipe is naturally dairy-free. For a gluten-free option, swap the linguine for your favourite gluten-free pasta.
What can I serve with prawn and chilli linguine?
It’s delicious on its own, but pairs well with garlic bread, a crisp green salad, or a glass of white wine like Pinot Grigio.
Can I prepare the sauce in advance?
You can make the chilli, garlic, and tomato base ahead of time. Add the prawns just before serving to keep them tender and juicy.
How do I stop prawns from going rubbery?
Cook them quickly over medium-high heat for 1–2 minutes per side. Overcooking will make them tough.
