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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 815kcal


  • 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


  • 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.


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


Calories: 815kcal | Carbohydrates: 93g | Protein: 48g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 340mg | Sodium: 1836mg | Potassium: 1089mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4988IU | Vitamin C: 46mg | Calcium: 600mg | Iron: 6mg