Linguine with garlic butter prawns

This simple pasta dish with king prawns, garlic, lemon and parsley makes a speedy weeknight seafood supper

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 547
  • fat 24g
  • saturates 13g
  • carbs 55g
  • sugars 3g
  • fibre 1g
  • protein 28g
  • salt 0.9g


  • 200g linguine
  • 2-3 fat garlic clove, finely chopped
  • 50g butter
  • 175g pack raw shelled king prawns, de-veined and split in half lengthways
  • finely grated zest 1 lemon, then cut the lemon into wedges
  • small pack parsley, chopped


  1. Boil the pasta following 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. Remove from the heat and stir in the zest and seasoning.

  2. Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

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