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.