Special prawn pasta

Juicy tiger prawns turn this simple supper dish into something really special

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 548
  • fat 13g
  • saturates 7g
  • carbs 75g
  • sugars 4g
  • fibre 3g
  • protein 30g
  • salt 0.94g


  • 200g linguine or spaghetti
  • 25g butter
  • 200g raw peeled prawns, preferably tiger prawns
  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flatleaf parsley, roughly chopped


Which prawns?
This dish works best with tiger prawns as they have the best flavour. It’s essential to use raw ones.


  1. Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

  2. When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

Suggested recipes from this collection...