Simple Italian Prawn Linguine

Ingredients

• 200 g dried linguine
• 250 g raw peeled prawns (Deveined; tails may be left on if desired.)
• 3 tbsp extra-virgin olive oil (Divided, with extra for finishing if desired.)
• 3 cloves garlic (Thinly sliced or finely minced.)
• 0.25 tsp red pepper flakes (Optional; adjust to taste.)
• 1 tbsp lemon juice (Freshly squeezed.)
• 2 tbsp flat-leaf parsley (Finely chopped, plus more to garnish.)
• 1 cup reserved pasta water (Reserve more than needed before draining.)
• fine salt (For the pasta water and seasoning, to taste.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Bring a large pot of generously salted water to a rolling boil. The water should taste noticeably seasoned, since it will flavor the pasta and provide the starch for the sauce.

2. 2

   While the water heats, pat the prawns dry with paper towels and season them lightly with salt and freshly ground black pepper. Prepare the garlic, parsley, and lemon so they are ready before cooking begins.

3. 3

   Add the linguine to the boiling water and cook according to the package directions until al dente. Stir during the first minute to prevent the strands from sticking.

4. 4

   Before draining the linguine, scoop out at least 1 cup of the starchy pasta water. Drain the pasta; do not rinse it.

5. 5

   While the pasta cooks, heat about 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, if using, and cook for about 30–60 seconds, stirring constantly, until the garlic is fragrant but not browned.

6. 6

   Add the seasoned prawns to the skillet in a single layer. Cook for about 1–2 minutes per side, turning once, until they are opaque, pink, and just cooked through. Remove them promptly from the pan so they do not become tough.

7. 7

   Add the drained linguine to the skillet with the prawns. Pour in a small splash of the reserved pasta water and toss vigorously to coat the pasta with the oil and prawn juices.

8. 8

   Continue tossing while adding more pasta water a little at a time, just until the oil and starch form a glossy, silky sauce that clings to the linguine. Avoid adding all the water at once; the pasta should be saucy, not soupy.

9. 9

   Add the lemon juice, chopped parsley, remaining olive oil, and a few grinds of black pepper. Toss again, taste, and adjust the salt, pepper, lemon, or chili to your preference.

10. 10

    Divide the prawn linguine between warm bowls. Finish with a drizzle of extra-virgin olive oil, additional parsley, and, if desired, another small squeeze of lemon. Serve immediately.

Notes

The supplied description explains the dish's style and emphasis on prawns, olive oil, and pasta water but does not provide the promised full recipe, measurements, or explicit method. Ingredient quantities and cooking details are therefore practical estimates reconstructed from the description. Avoid overcooking the prawns, and reserve pasta water before draining.

Nutrition per serving

• main
• pasta
• seafood
• Italian
• quick
• stovetop
• high-protein