Tomato and Prawn Linguine Recipe


  • 300g linguine or spaghetti
  • 1 tbsp extra virgin olive oil
  • 300g cooked shelled king prawns
  • 320g cherry tomatoes, halved
  • Freshly ground black pepper
  • 1 tsp crushed chilli flakes
  • 2 tbsp roughly chopped parsley
  • 1 lemon, zested
  • 1 tbsp freshly grated parmesan, optional


Calories columnFat columnSaturates columnSugars columnSalt column
390 per serving
20% %GDA
6g per serving
9% %GDA
2g per serving
8% %GDA
5g per serving
5% %GDA
1.40g per serving
23% %GDA


  1. Bring a large pan of salted water to the boil. Add the linguine and return to the boil, then simmer for 10-12 minute until the pasta is cooked.

  2. Drain, reserving 100ml of the cooking water in the saucepan. Add the oil, prawns, cherry tomatoes, plenty of black pepper and the chilli and return to the heat. Toss together and cook for 2-3 minutes until hot through.

  3. Return the pasta to the pan and mix really well, then stir in the parsley and lemon zest.

  4. Divide between serving plates and serve topped with the parmesan if you fancy it, and plenty of black pepper.