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Easy artichoke and prawn linguine recipe

Easy artichoke and prawn linguine recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

This pasta is simple to throw together, yet soooo delicious. Use regular pasta instead of wholewheat, if desired.

53 people made this

IngredientsServes: 4

  • 225g wholewheat linguine
  • 4 tablespoons extra-virgin olive oil
  • 450g cooked and peeled prawns
  • 6 cloves garlic, minced
  • 1 teaspoon crushed red chilli flakes
  • 1 (390g) tin artichoke hearts, drained and quartered
  • 8 tablespoons sliced black olives
  • 4 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 8 tablespoons grated Parmesan cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Add linguine, and cook until tender, about 8 minutes. Drain.
  2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the prawns, garlic and red chilli flakes; cook and stir until garlic is lightly browned and prawns are hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (45)

by naples34102

Lots of “mmmm-ing” going on at the supper table tonight. This may be simple to prepare, with simple ingredients, but it is a spectacular pasta dish. I followed the recipe for the most part, but adjusted the amounts of a few ingredients, cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.), the artichoke hearts (about half the amount called for), and the lemon juice (again, about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken, but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water)-25 Sep 2011

by mykidsmom

This was very good, the only thing i found was that the final sauce was just a little to thin, so i put everything back in the pot and boiled, stirring constantly to reduce the sauce and make it thicker. My kids loved it so much that i have no left overs, and it makes a lot. thanks for the great recipe-12 Jun 2008

by Chocokide

Wow! This was simple to prepare, yet so delicious you would think it took me awhile to make. I made just a few mods - left out the Parmesan and added some lemon pepper seasoning to the final product - oh and I added a bit of butter to my sauteed shrimp for a bit more flavor. I think really small mods - but this dish was a hit and a certain keeper!!! Thanks Rentsch!-21 Jul 2010


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