Prawn and Roasted Red Pepper Linguini
Serves: 4
  • ¼ cup olive oil
  • 1 tablespoon minced garlic
  • 1 pound medium (26-30 per pound) or large (16-20 per pound) size prawns, peeled, deveined and tail removed
  • Kosher salt
  • Fresh ground black pepper
  • 12-16 ounce jar roasted red peppers, drained and thinly sliced
  • 2 tablespoons chopped Italian parsley, basil or cilantro
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 12 ounces linguine or fettuccine noodles
  • Grated Parmesan cheese
  1. In a large sauté pan, heat olive oil and garlic over medium heat; add prawns and season with salt and pepper; cook until prawns are halfway done, about 3-4 minutes, then cook and stir until prawns are cooked through, about 4 minutes longer. Add red peppers and parsley; reduce heat to low and cook and stir until heated through, about 3-4 minutes. Remove from heat and stir in lemon juice and zest.
  2. Cook linguini in boiling, salted water, according to package directions; drain. Add cooked linguini to the prawns, tossing lightly until all of the ingredients are evenly mixed; season with salt and pepper.
  3. Divide onto 4 plates; top with grated Parmesan cheese.
Recipe by A Year at the Table at