Prawn and Tomato Linguine
Prawns, burst cherry tomatoes, garlic and lemon coat linguine in a light, vivid sauce ready in half an hour.
Modern01Separate searing controls the seafood.
02Burst tomatoes create sauce without passata.
03Linguine carries a light oil emulsion.
Cook it calmly.
- 01
Sear the prawns
Pat prawns dry and sear in hot olive oil until just opaque. Transfer to a plate.
- 02
Burst the tomatoes
Cook tomatoes cut-side down until blistered. Add garlic and chilli for the final 30 seconds.
- 03
Make the coating
Add al dente linguine and 180 ml pasta water. Toss until the tomato juices and oil emulsify.
- 04
Finish briefly
Return prawns for 1 minute, then add lemon zest, a squeeze of juice and parsley.
Common mistakes
- Crowding wet prawns.
- Burning sliced garlic.
- Reducing away all the pasta water.
The detail that changes the dish.
Remove prawns before they are fully firm; their carry-over heat and final minute in the sauce complete the cooking.
What makes Prawn and Tomato Linguine work
Prawns, burst cherry tomatoes, garlic and lemon coat linguine in a light, vivid sauce ready in half an hour.
The method is structured around three useful decisions: Separate searing controls the seafood. Burst tomatoes create sauce without passata. Linguine carries a light oil emulsion. The result keeps its own identity instead of borrowing a generic sauce template.
How to handle raw peeled prawns
Small firm tomatoes give the best balance of acidity and shape. Very watery tomatoes may need an extra minute of reduction before the pasta is added.
Remove prawns before they are fully firm; their carry-over heat and final minute in the sauce complete the cooking.
At the table
Serve Prawn and Tomato Linguine once the sauce has settled around the pasta. For the intended texture, avoid letting it stand uncovered for long.
Later, if needed
Refrigerate promptly for up to 2 days and reheat once. The sauce can be frozen without prawns or pasta.
Be realistic
For the best texture, do not freeze the assembled dish unless the recipe storage note specifically permits it.
Frequently asked questions
What is the key technique for Prawn and Tomato Linguine?+
Remove prawns before they are fully firm; their carry-over heat and final minute in the sauce complete the cooking.
Which mistakes should I avoid?+
The most common problems are crowding wet prawns.; burning sliced garlic.; reducing away all the pasta water.
How should I store Prawn and Tomato Linguine?+
Refrigerate promptly for up to 2 days and reheat once. The sauce can be frozen without prawns or pasta.
