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Prawn linguine – a meal for the daydreaming kinda day

Since finishing up full time employment I have been loving cooking dinner during the day. Gone are the days of leaving early in the morning to arrive home after dark, to then have to plan and prepare dinner with the 72 other tasks that needed doing before bedtime. I love the slow planning process and then having time to head to the supermarket to buy the ingredients all before lunchtime. This is now done at a slow and leisurely pace, usually after some slow coffee-drinking accompanied with some internet trawling after the school run in the morning. Sounds thrilling doesn’t it? I can tell you, for this long term full time working, no-time-having mama, it really is!

This dish is one of my favourites to whip up at the last minute. Even with dicing and slicing, I can have this cooked and on the table in well under half an hour. Great for those days when you realise it’s almost dinner time and well, there is no dinner as you have spent the afternoon daydreaming and drinking coffee. I don’t do that. 

I like to keep a 1kg bag of Australian prawns in my freezer, that way I can defrost a handful at the last minute to add to a dish. You could substitute the prawns with meat such as chicken, but I only ever make this dish with prawns. I love the fragrance of the combined butter, shallot, garlic and wine simmering away on the stove, and the flavour of these ingredients compliment the prawns perfectly. Topped with lashings of freshly shaved parmesan and freshly ground sea salt, this dish is a little non-fuss winner.

Ingredients (serves 2):

250g linguine

50g butter

1 shallot, diced (you can add brown onion instead but shallot goes beautifully with wine and butter in my opinion)

2 cloves garlic, crushed

1-2 red chilli, sliced

60g white wine

400g prawns, raw, cleaned and shelled (I buy them already cleaned and shelled)

Freshly ground sea salt and black pepper

A dash of olive oil

Juice of ½ lime

30g toasted pine nuts

2 stems of spring onion, sliced

Freshly shaved parmesan

Fresh parsley or basil (or if you’re mad about coriander as I am, coriander works beautifully)


Cook linguine as per instructions, or better still, make your own. Drain and set aside. 

Sauté shallot and garlic in butter over medium heat until aromatic. Add chilli and wine, cook for 5 minutes, stirring occasionally. Add prawns and cook for 2-3 minutes on both sides until slightly pink in colour. Do not overcook prawns as they will dry out and become ‘chewy’. Remove prawns from heat, leaving the butter/wine sauce in the pan.

Add drained linguine to pan, mix through sauce and season generously with sea salt and pepper. Add a dash of olive oil and mix through. Return prawns to pan, add lime juice and pine nuts, combine well.

Plate linguine and prawns, top with spring onion and lashing of freshly shaved parmesan, garnish with fresh parsley or basil. I personally LOVE coriander and add it to almost everything (bar ice cream, that’d be too weird even for my taste buds), however basil and parsley both compliment this dish if you are not partial to the taste of coriander.

What’s your go-to quick pasta dish for those daydreaming kind of days?

** This dish was lovingly shared at The Social Chef‘s “NO KID HUNGRY” event.

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  • Dee - I really Believe article, “Prawn linguine – a meal for the daydreaming
    kinda day” was indeed really good! I reallycouldn’t see eye to eye together with you more! At last looks like Iuncovered a webpage worthy of looking through. Thanks for the post, DarnellReplyCancel

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    kinda day” actually got me simply hooked with your site!

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  • Simone - It really looks delicious! Would it work if I added some cream to the sauce, or is the sauce rich enough for the pasta? Btw, I’m from Holland and you have one big fan over here, absolutely LOVE your website, all your recipes make my mouth water :)ReplyCancel

  • Peggy Saas - Oh thank you Simone! So very kind of you to leave me a comment. I’m so glad you enjoy my site. :)

    Yes you could definitely add cream to this dish. It is actually on the dry side so cream would compliment it nicely. If you make it please let me know how it goes. Be sure to add lots of parmesan!

    Thanks for stopping by, your little note made my day.ReplyCancel

  • Simone - I added 250ml cooking cream to 500gr linguine, and for the rest followed the recipe; it was absolutely delicious and a big hit amongst my parents, brother and sister, which is very very rare. I also did the coriander like you suggested, it was soooooo good!
    Just made your oatbake with berries btw, it is cooling right now and cannot wait to dig into that :)ReplyCancel

  • Peggy Saas - OH WOW!! That’s awesome! This has become a favourite in our household too, so simple but the flavours just go well together. I am going to add cream next time I make it, didn’t think of that before so thanks for the suggestion. Isn’t coriander just dreamy!

    The oatbake was a pleasant surprise too, I actually thought it might be a bit bland but it was just delicious. Enjoy, and let me know how it turns out.

    Thanks for letting me know Simone, love that you tried one of my dishes out and enjoyed it.ReplyCancel

  • Simone - The oatbake was very very good; I used a mix of all sorts of frozen berries. I ate it while it was still warm, my goodness I had to stop myself from eating the whole cake! And yes, coriander is the best, it has such a nice flavour! I use it in so many of my dishes, I cannot live without it.
    Please keep up the good work, I really look forward to some new recipes! Next one on my list is the Finnish blueberry cake; I made that one a few months ago when I was living in Moscow for exchange, and let my Finnish friends try it. Guess what? They loved it! Now that I am home, I have to let my family try it :)ReplyCancel

  • Peggy Saas - Excellent! Great idea using a berry mixture. It is best when warm, I loved it warm too.

    It’s great to know you’ve tried a few recipes, thank you. I have so many other Finnish ones to post, will try to get one up soon.

    Thanks again Simon, lovely to hear from you.ReplyCancel

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