Linguine with Prawns and Snow Peas

    35 mins

    A quick and easy pasta dish with a little bite. Adjust the chilli oil to your own spice level or add finely chopped fresh red chilli or dried red chilli flakes.

    81 people made this

    Serves: 8 

    • 500g linguine pasta
    • 2 tablespoons olive oil
    • 1 teaspoon chilli oil
    • 750g medium prawns, peeled and deveined
    • 500g snow peas, trimmed
    • 2 large cloves garlic, crushed
    • 375ml (1½ cups) dry white wine
    • 3 tablespoons reserved pasta water
    • 1 tablespoon unsalted butter
    • 1 tablespoon fresh lemon juice
    • small handful chopped Italian basil leaves

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add linguini and cook for 8 to 10 minutes or until al dente. Drain, reserving 3 tablespoons pasta water.
    2. Meanwhile,heat the olive oil and chilli oil in a wok or frying pan over medium-high heat. Mix in the prawns, peas, and garlic. Cook and stir for 2 minutes, until prawns are almost opaque. Remove from heat, and set aside in a bowl.
    3. Pour the wine into the pan, and bring to a boil. Cook until reduced by one-third. Return prawns, peas, and garlic to the pan, stir in the reserved pasta water and continue to cook and stir until prawns are opaque. Remove from heat, and mix in the butter, lemon juice and basil. Toss with the cooked pasta to serve.

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    Reviews in English (73)


    I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper!  -  09 Jul 2007  (Review from Allrecipes US | Canada)


    Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.  -  24 Sep 2007  (Review from Allrecipes US | Canada)


    The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this time some butter, a much bigger dose of chili oil, some cayenne and a few more shakes (didn't have fresh) basil. I loved it the second go-around. This is a keeper, thanks, but next time I think I will really kick up the heat.  -  31 Aug 2007  (Review from Allrecipes US | Canada)

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