Recipes › Seafood › Italian Prawn Linguine Recipe

Italian Prawn Linguine Recipe

Recipe by Pedro M. A. Neves

Italian Prawn Linguine is a classic seafood pasta from the coastal regions of Italy, featuring tender linguine coated in a light garlic and white wine sauce with succulent prawns. This elegant yet simple dish celebrates the natural sweetness of the seafood and relies on quality ingredients and precise timing for authentic results.

Ingredients

• 400g linguine pasta
• 500g large prawns (16-20 count), peeled and deveined
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 150ml dry white wine (Pinot Grigio or Vermentino)
• 240ml fish or vegetable stock
• 30g fresh flat-leaf parsley, chopped
• 2 teaspoons fresh lemon juice
• ½ teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Zest of 1 lemon (optional garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml of pasta water, then drain the linguine.

2. While the pasta cooks, pat the prawns dry with paper towels. Season them lightly on both sides with salt and black pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned.

4. Increase heat to high. Add the prawns in a single layer to the hot oil. Cook for 1-2 minutes until the bottoms turn pink and opaque, then flip and cook the other side for 1-2 minutes. Transfer the cooked prawns to a clean plate.

5. Reduce heat to medium-high. Pour the white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce by half, approximately 2-3 minutes.

6. Add the fish stock and bring to a gentle simmer. Return the prawns to the skillet and add the cooked linguine. Toss gently for 1-2 minutes until the pasta is well coated and heated through.

7. Remove from heat. Add the butter and squeeze the lemon juice over the pasta. Stir until the butter is fully incorporated and the sauce becomes creamy.

8. Divide the linguine and prawns between four warm bowls. Garnish generously with fresh parsley and lemon zest if desired. Serve immediately.

Substitutions

• Use scallops or monkfish instead of prawns for a variation on the seafood protein
• Substitute white wine with dry vermouth or additional fish stock if wine is unavailable
• Replace linguine with tagliatelle or spaghetti for different pasta textures
• Use fresh dill or mint instead of parsley for a different herbal profile

Tips

• Do not overcook the prawns; they become rubbery and tough within seconds once they turn pink. Keep them on the heat only until both sides are opaque.
• Use homemade or quality fish stock when possible; it significantly improves the final dish's depth of flavor compared to vegetable stock alone.
• Reserve pasta water before draining; the starch helps bind the sauce to the linguine and creates a silkier consistency.
• Serve the dish immediately in warm bowls to maintain optimal temperature and texture throughout the meal.

This dish represents the tradition of Italian coastal cooking, particularly from regions like Sicily, Liguria, and Campania, where fresh prawns and seafood pasta have been staples for centuries. The simplicity of the preparation honors the Italian philosophy of letting quality ingredients speak for themselves rather than masking them with heavy sauces.

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