King Prawn and Garlic Linguine

I first tried this dish about 15 years ago when I was on a family holiday in Florida. We went to a pizza place near where we were staying, and I saw this on the menu. They gave us the most enormous serving, it could have probably fed 3 people!

This is such a quick mid week dinner, and so simple, but tastes bloody delicious!

You’ll notice below I haven’t put a measurement for the linguine, I’m rubbish at measuring spaghetti and linguine, I always make way too much or not enough.

Serves: 2

Prep time: 10 minutes

Cooking time: 10 minutes


  • 250g Raw King Prawns
  • 2-3 Garlic Cloves
  • 1 Lemon
  • Linguine
  • Olive Oil


  1. De-vein the prawns by running a small sharp knife over the underneath area and removing the blue vein. Then rinse the prawns in cold water and dab with some kitchen roll.
  2. Cook the linguine in salted boiling water according to packet instructions (usually about 10 minutes)
  3. Finely chop the garlic, and zest the lemon.
  4. When the pasta has about 5 minutes left, heat a little olive oil in large frying pan, and add the garlic and lemon zest. Keep it on a low heat to avoid burning the garlic.
  5. Once the garlic becomes fragrant, add the prawns and squeeze half a lemon in.
  6. Drain the pasta, and add to the prawns, making sure it’s all coated.
  7. Enjoy xxx



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