Bright, zesty, and a little spicy — this prawn linguine brings together succulent prawns, tangy lime, and a hit of sriracha for a pasta dish that comes together fast. The garlic and chili-infused prawns add richness, while the lime juice and zest brighten every bite. It’s a perfect choice for a quick weeknight dinner or a last-minute date night meal that still feels special.
Ingredients
- 1 tablespoon oil (rapeseed or olive)
- 280 g raw prawns (peeled and deveined)
- 2 garlic cloves, crushed or minced
- 750 ml low-salt vegetable (or light) stock
- 360 g whole-wheat linguine (or pasta of choice)
- 300 g broccoli (or a vegetable you like), cut or halved if needed
- 200 g frozen peas
- 3 tablespoons sriracha sauce (plus extra for serving, optional)
- Zest and juice of 2 limes
- Salt and freshly ground black pepper, to taste
Recipe Info
- Prep Time: 5 minutes
- Cook Time: ~15 minutes
- Total Time: ~20 minutes
- Servings: 4 bowls
- Cuisine: Fusion / Seafood Pasta
- Course: Main Course / Dinner
Instructions
- In a large pan, heat the oil over medium-high heat. Add the prawns and garlic, and cook for about 2–3 minutes until prawns turn pink and are just cooked through. Remove the prawns and garlic from the pan and set aside.
- Pour the vegetable stock into the same pan. Bring it to a boil, then add the linguine. Cover and cook, stirring occasionally.
- After about 5 minutes, add the broccoli to the pasta.
- When the pasta and broccoli are nearly done (about 2–3 minutes before pasta is al dente), stir in the frozen peas. Continue cooking until peas are heated through.
- Turn off the heat. Stir in the sriracha, lime zest, and lime juice. Add the cooked prawns and garlic back in, and toss everything gently to combine. Season with salt and pepper to taste.
- Divide the pasta into bowls, and if desired, drizzle a bit more sriracha on top for extra heat. Serve immediately while hot and fresh.
Tips & Variations
- Use shrimp or a different seafood if prawns aren’t available — cooking time will be similar.
- Swap broccoli and peas with other veggies like spinach, zucchini, or bell peppers depending on what you have.
- For extra creaminess, stir in a splash of cream or coconut milk just before serving.
- Adjust spice: reduce sriracha if you prefer milder heat, or add chili flakes for extra kick.
- For a gluten-free version, use gluten-free pasta instead of whole-wheat linguine.
Approximate Nutrition (per serving)
- Calories: ~470 kcal
- Protein: ~28 g
- Carbohydrates: ~66 g
- Fat: ~7 g
- Fiber: ~8–10 g
- Sugar: ~4 g (from veggies)
- Sodium: varies (depending on stock & added salt)
Ingredients
Method
- In a large pan, heat the oil over medium-high heat. Add the prawns and garlic, and cook for about 2–3 minutes until prawns turn pink and are just cooked through. Remove the prawns and garlic from the pan and set aside.
- Pour the vegetable stock into the same pan. Bring it to a boil, then add the linguine. Cover and cook, stirring occasionally.
- After about 5 minutes, add the broccoli to the pasta.
- When the pasta and broccoli are nearly done (about 2–3 minutes before pasta is al dente), stir in the frozen peas. Continue cooking until peas are heated through.
- Turn off the heat. Stir in the sriracha, lime zest, and lime juice. Add the cooked prawns and garlic back in, and toss everything gently to combine. Season with salt and pepper to taste.
- Divide the pasta into bowls, and if desired, drizzle a bit more sriracha on top for extra heat. Serve immediately while hot and fresh.
Notes
- Protein: ~28 g
- Carbohydrates: ~66 g
- Fat: ~7 g
- Fiber: ~8–10 g
- Sugar: ~4 g (from veggies)
- Sodium: varies (depending on stock & added salt)
FAQs
Can I use frozen prawns instead of fresh?
Yes — thaw and pat dry before cooking, then follow the same steps.
How do I avoid soggy pasta?
Cook pasta just until al dente, and avoid overcooking vegetables. Drain excess stock if pasta seems watery before adding prawns.
Can I make this dish milder?
Yes — reduce the sriracha amount, or skip it altogether and add a lemon-garlic twist instead.
Is this pasta suitable for meal prep / leftovers?
You can refrigerate leftovers for up to 1 day, but for best texture, reheat gently and avoid overcooking the prawns again.
