Linguine with King Prawns and Tomato Sauce

Linguine with King Prawns and Tomato Sauce

  • Time 35minutes
  • Serves 4
  • Difficulty Easy


450g peeled raw king prawns

340g linguine

4 tbsp extra virgin olive oil, plus more for garnish

3 garlic cloves, finely chopped

1 large shallot, finely chopped

⅛ tsp crushed red pepper flakes, or more to taste

120 ml dry white wine

240 ml tomato sauce homemade or store-bought

120 ml vegetable broth

120g cherry tomatoes, halved

Kosher salt and freshly ground black pepper

Fresh basil for garnish


  1. Cook Linguine: In a large pot, bring salted water to a boil and add the linguine. Cook until al dente, stirring often to prevent sticking.
  2. Prepare Sauce: While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sauté pan over medium heat. Add garlic, shallot, and crushed red pepper flakes. Sauté until they become soft and lightly browned, approximately 3 minutes.
  3. Deglaze with Wine: Pour in the white wine and reduce the heat to one-third. Allow the mixture to simmer.
  4. Add Tomato Sauce: Stir in the tomato sauce and 1 tbsp of vegetable broth. Season with salt and pepper. Let it simmer for about 5 minutes to meld the flavours. 
  5. Cook Prawns: Add the king prawns and halved cherry tomatoes to the sauce. Simmer until the prawns turn almost pink and are fully cooked through. If the sauce becomes too thick, you can add some of the remaining vegetable broth.
  6. Combine Pasta and Sauce: Add the cooked linguine to the sauce and continue cooking for an additional 1 minute, allowing the pasta to absorb the flavours of the sauce.
  7. Serve: Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve your Linguine with King Prawns and Tomato Sauce immediately. Enjoy your delicious meal! Has context menu

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