Feel like pasta for dinner? Try this Garlic Prawn Linguine recipe

Look no further than this insanely tasty linguine!

Serves 4

Prep

10M

Cook

20M

Total

30M

You’re going to love this speedy pasta – full of flavour that really packs a punch!

Ingredients

375g linguine

1 tablespoon olive oil

1kg large raw King prawns, peeled, deveined

50g butter, chopped

1 leek (380g), trimmed, thinly sliced

3 cloves garlic, crushed

¾ cup dry white wine

¼ cup chopped fresh parsley

¼ cup lemon juice

Finely grated romano and lemon halves, to serve

Method

Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ¾ cup of the cooking liquid. Return pasta to pot. Cover to keep warm.

Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add prawns. Cook, stirring for about 5 minutes, or until just cooked. Remove from pan.

Melt butter in same pan over a medium heat. Add leek and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer for 2 minutes.

Add pasta and reserved cooking liquid to pan. Stir for 2 minutes. Add prawns, parsley and juice. Season with salt and pepper. Stir until hot. Transfer to a serving bowl.

Serve with grated romano and lemon halves.

TIP! Try adding 1 finely chopped red chilli with garlic for a spicy kick. Linguine can be replaced with spaghetti or fettucine. Replace prawns with chicken stir-fry strips for a change.