Cooking during a busy week can be a hassle, so it’s important to find recipes that are quick and easy to whip up that also taste great.
This linguine with garlic butter prawns recipe is exactly that with just a handful of ingredients and its two-step method.
The recipe is rated as “easy” by BBC Good Food and takes just 10 minutes to prep and cook.
Those who have tried their hand at making this pasta dish have rated it an average of five stars and have shared their thoughts on it.
Chloe Bass said: “This is delicious. I’ve also added halved cherry tomatoes to make it a bit healthier and I crushed the garlic which I found better than the finely chopped garlic.”
Yevsy wrote: “Super easy and delicious, with a lovely lemony tang! I added leafy greens into the pasta to make it healthier, but otherwise followed the recipe.”
Whitney Jade added: “This is the easiest recipe ever and I love it. Showed it to my sister and she now requests it all the time. I always use quite a bit more garlic than the recipe suggests.”
This recipe uses linguine, but you could definitely sub in your pasta of choice if you wish. Spaghetti or tagliatelle can work just as well.
Ingredients
200g linguine
Two to three garlic cloves, finely chopped
50g butter
175g raw shelled king prawns, de-veined and split in half lengthways
One lemon, finely grated zest, then cut the lemon into wedges
Small pack parsley, chopped
Method
Begin by boiling the pasta in salted water following the pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened.
Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Then remove from the heat and stir in the zest and seasoning.
Next, drain the pasta and add it into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.
This lemon garlic pasta is best eaten fresh since it has prawns, but leftovers can be stored in an airtight container in the fridge for a couple of days.
For those who want to make the paster creamier, they can add some parmesan when mixing the pasta into the prawn mixture.
