Linguine with prawns, chilli, garlic & rocket

Linguine with prawns, chilli, garlic & rocket

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Try this easy chilli, garlic and rocket pasta for a speedy midweek meal.

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Top 50 prawn recipes, Chilli recipes


  • 340g Heinz Gluten Free Linguine
  • 1/3 cup (80ml) extra virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1 tsp dried red chilli flakes
  • 1 tsp finely grated lemon zest
  • Large pinch of salt
  • 20 large green king prawns, peeled, deveined, tails intact
  • 60ml (1/4 cup) white wine
  • 1 tbs lemon juice
  • 1 large bunch rocket, stems trimmed, leaves shredded


  • Step 1
    Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.
  • Step 2
    Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.
  • Step 3
    Add the prawn mixture to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.


Tip: you can substitute the rocket with 75g baby rocket leaves or 3 cups picked watercress leaves.

  • Author: Chissy Freer
  • Image credit: Andrew Young
  • Publication:



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