Garlic & Coriander King Prawn Linguine


With curries, I often have garlic and coriander naan bread and I love this pairing of ingredients. So the other day I decided to experiment with these flavours with aim of incorporating it into a seafood linguine dish. I looked up some recipes but nothing really tickled my fancy, and I noticed such flavours are more so incorporated into tapas-type dishes with prawns instead of linguine. I took a little inspiration from recipes, especially Jamie Oliver’s ‘Zesty chilli & coriander King Prawns’, and came up with my own variation of the flavours by adding a few different ingredients into the mix. It went down a treat if I say so myself and was packed full of flavour – yummy in YOUR tummy!

Prep Time: 10 mins | Cooking Time: 10-12 mins | Serves: 2

Ingredients final

3 cloves of crushed garlic

A bunch of coriander de-stalked and coarsely chopped

50g of marinated sundried tomatoes (sliced)

200g of linguine

200g of frozen raw king prawns (tail-off)

1 tablespoon of Rapeseed oil

Juice of ½ a lemon

Pinch of chilli flakes

A pinch of salt

A few grinds of black pepper

1 teaspoon of unsalted butter


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Method final

  1. On a chopping board, prepare you garlic, sundried tomatoes and coriander.
  2. Bring a pot of water to the boil and add a pinch of salt. Add the linguine, gradually urging it in as it softens – there is no need to break it up beforehand.
  3. Once the linguine is submerged in the water, turn down the heat and leave to simmer for about 10-12 minutes until the linguine is ‘al dente’*.
  4. After a few minutes of the linguine cooking, add your oil to a small pan using a medium-heat.
  5. Once the oil is hot, add your crushed garlic stirring it occasionally. You want to turn down the heat quite soon as garlic is prone to burning easily.
  6. Add you lemon juice, mixing it in with the garlic on a low heat for a couple of minutes.
  7. Then add your prawns, mixing in the coriander as they begin to cook.
  8. Sprinkle over your seasoning – chilli flakes, a pinch of salt and black pepper.
  9. Add the butter, mixing it through the rest of the ingredients as it melts in the pan.
  10. Add your tomatoes which provide a lovely hint of sweetness to the dish.
  11. The prawns won’t take long to cook through – roughly 5-7 minutes. You don’t want them to over-cook them so once they’ve turned pink all the way through turn off the heat!
  12. By this time, the linguine will be more or less done too and you can have a taste to check for yourself.
  13. Next, drain the linguine using a colander and place it back into the empty pot it was cooked in.
  14. Then mix the prawns and all ingredients from the pan into the linguine using tongs/ a pasta ladle server.
  15. Divide it over two dinner dishes with a wedge of lemon and sprinkle over a little of the remaining coriander and black pepper.
  16. Serve and Enjoy!