Prawn and Tomato Linguine
Sweet cherry tomatoes, garlic and chilli melt into a light sauce around juicy prawns and linguine.
- Time25 min
- LevelEasy
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 537kcal
- 69.4gcarbs
- 5.6gof which sugars
- 17gfat
- 4.7gsaturates
- 26.8gprotein
- 4.1gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the linguine in plenty of salted water for 1 minute less than the packet says. Save a mug of the cooking water, then drain.
9 min - 2
Meanwhile, heat 2 tbsp oil in a large frying pan over a medium heat. Cook the garlic and chilli for 1 minute until fragrant, not brown.
- 3
Add the tomatoes and salt and cook for 6 minutes, pressing them down, until they burst into a loose sauce.
6 min - 4
Push the sauce aside, add the prawns and cook for 2 to 3 minutes until just pink all over.
2 min 30 s - 5
Tip in the linguine with a splash of cooking water, the lemon zest and juice and the remaining oil. Toss for 1 minute until glossy.
- 6
Scatter over the parsley and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
