Prawn linguine with garlic & chilli

This simple and quick recipe does not compromise on flavour.  It’s so yummy, you will make it over and over again. Swap the linguine for gluten-free spaghetti if you prefer, the result will still be the same.




  • 1 kilogram Large raw prawns eg tiger, king, peeled and deveined with tails intact
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons finely grated lemon zest
  • 500 gms Linguine pasta
  • 1/3 cup extra virgin olive oil
  • 125 gms grass fed butter
  • 4 garlic cloves, peeled and chopped
  • 1/4 cup white wine
  • 6 sprigs of fresh parsley, finely chopped


  1. Put a large pot of salted water on the boil, with the lid on, to cook your linguine.
  2. In a large non stick frying pan, lightly saute the chilli, garlic, parsley with the oil.
  3. Add the cleaned prawns and only slightly cook them, they will just start to turn pink.
  4. Add the wine and the butter and incorporate well, tossing the prawns into the mixture.
  5. Allow to simmer gently for a further 3-5 minutes until the prawns have cooked through and will be noticeably pink all over.
  6. In the meantime, cook and strain the linguine.
  7. Add the strained linguine in to the prawn sauce and toss until all combined, scattering the lemon zest on top.
  8. Enjoy