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Prawn linguine with asparagus is a delicious and light supper that is ready in the time it takes to cook the pasta, so about 10 minutes!
The plump juicy prawns have a simple garlic, lemon and white wine sauce, so it's perfect for a weeknight or a special occasion too.
Bon appétit!
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What are the ingredients?
The ingredients are really simple for prawn linguine.
- raw king prawns or shrimp - you can use cooked prawns but they are not as juicy when they are reheated through
- garlic
- butter or oil
- fresh lemon - zest and juice for the best taste
- dry white wine - something like a Sauvignon blanc
- linguini - or similar like tagliatelle or spaghetti
- fresh green asparagus spears
- fresh basil
- seasoning
How to make this dish
Put the pasta on to boil according to the packet instructions, while you prepare the sauce.
Peel and mince a clove of garlic. Prepare the asparagus by snapping off the woody ends and then slicing into about 1 inch pieces.
Heat a little oil and butter in a large pan and add the asparagus for about 2 minutes, stirring occasionally.
Now add the garlic for 1 minute, stirring all the time.
Add the prawns to the pan along with white wine, lemon zest, lemon juice and some chopped basil.
Stir for a couple of minutes until the prawns turn opaque.
Drain the pasta and add to the pan.
Season with salt and pepper
Stir the pasta and prawns together for a few minutes, so that the pasta is covered in the sauce.
Serve with plenty of freshly grated Parmesan cheese.
This dish is so simple, tasty and perfect for when you need a meal on the table quickly.
What is your favourite quick meal idea?
Recipe FAQs
You could swap the prawns for squid rings or use leftover cooked chicken.
It would also be delicious with some poached or tinned salmon added at the end too.
As this is such a quick and easy dish, and serves two people, I wouldn't recommend reheating. The prawns will become tough and the pasta will be sticky.
More fish and prawn recipes to try
📋 Recipe
Prawn Linguine with Asparagus
Ingredients
- 225 g raw prawns
- 1 clove garlic minced
- seasoning
- 1 teaspoon oil
- 1 teaspoon butter
- ½ lemon zest and juice
- 125 ml dry white wine
- 200 g linguine
- 6 asparagus spears sliced
- 1 tablespoon basil fresh, chopped
Instructions
- Put the pasta on to boil, according to the pack instructions, while you prepare the sauce.
- In a large pan heat the butter and oil and soften the asparagus for 2 minutes.
- Add the garlic and cook for 1 minute before adding the prawns, lemon juice and zest, basil and wine.
- Adjust the seasoning and drain the pasta.
- Stir the pasta into the prawns and serve with some grated Parmesan if liked.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Amanda
Thanks Brian. In France we can find it but not quite the season yet. We are all addicts so will be looking for more ways to use it soon!
Amanda
Thanks Caroline. I think scallops would be a great change. I would probably sear them first and toss them in last minute. is that what you do?
Amanda
Thanks Laura. Yikes! I did know about the fish and cheese rule but my lot can't eat pasta without Parmesan now. It took me three years to wean them off putting English cheddar on it! Yuck!
Laura
Great recipe, you had me when you added lemon zest. It add a perfect touch. As an Italian I would never put Parmesan with seafood, but the rule is loosing up lately.
carolinescookingblog
I am a big asparagus fan and it goes so well with parmesan. I make a dish similar to this with scallops that we love so can imagine this is tasty.
Brian Jones
That looks delicious, asparagus season is only a couple of months away for us and I cannot wait, perfect combination of ingredients here.
chef mimi
I just had some garden strawberries for breakfast. So happy to finally be eating out of the garden! And we've had quite a bit of rain. Yes, i live in a giant country!!
Amanda
Our strawberries are going well but the Spanish ones cheaper than the French and just as tasty. It's strange that the Spanish ones we had in the UK were rubbish!It's good to know where you are as I find it fascinating how the food varies across the US; think I forget how vast it is!
chef mimi
I'm not surprised! We're already well into the 80's F here, with high humidity. I'm actually amazed my strawberries are still so prolific. I live in Oklahoma, right in the middle of the US.
Amanda
I just bought some more today! It's at its cheapest right now. Where exactly are you? It's been in the 30's recently but cooler today. Don't laugh but I've just checked the packet and the asparagus is from Spain!
chef mimi
A beautiful pasta dish. I'll have to use green beans. The asparagus have died out here. It's probably hotter where I live?
Amanda
Thanks Jack. Healthy and tasty too 😉
Amanda
I totally agree. and sometimes you don't need to fiddle with vegetables too much as asparagus has such a distinctive taste. Such a shame the season is so short!
Chef Bernie
Caroline my wife introduced me to asparagus when I arrived in the UK 17 years ago! We both love it and this recipe is just so easy and tasty - perfect - One love
jackcollier7
Fabulous looking quick and esy dish. I must try this. <3