Prawn Linguine with Tomatoes & Feta

Overhead shot of prawn pasta in a cream dish on a marble background

Prawn Linguine with Tomatoes & Feta

This chilli prawn linguine is packed with garlic, tomatoes and basil. The dish is finished with a sprinkling of crumbled feta for a hint of saltiness.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 815kcal

Author Amy Fulwood

Ingredients

2 tablespoon Olive Oil
2 cloves Garlic sliced
200 g Linguine
200 g Raw Prawns peeled and deveined
20 g Butter
2 tablespoon Lemon Zest
2 tablespoon Chilli Flakes
Pinch Smoked Paprika
4 medium Tomatoes chopped
150 g Feta crumbled
Bunch of Basil torn
Salt and Pepper

UK Measures - US Measures

Instructions

Heat the olive oil over a medium heat in a frying pan and add the garlic slices. Cook for a few minutes until they're softened then remove from the heat.
Cook the pasta according to packet instructions. Keep a mugful of pasta water before draining.
Put the garlic and oil back on the heat and add the butter. Once the butter is melted add the chilli flakes, smoked paprika, tomatoes and prawns. Cook the prawns for a couple of minutes until pink and opaque. The tomatoes will have softened but won't have fallen apart.
Add the pasta to the prawns followed by the lemon zest, pasta cooking liquid and plenty of salt and pepper. Toss everything together well with tongs then add the feta and basil and toss again.
Serve with a drizzle of olive oil and more feta if desired.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition