Prawn Pil Pil Linguine with Burst Tomatoes and Charred Lemon

Name: Prawn Pil Pil Linguine with Burst Tomatoes and Charred Lemon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 300 g prawns; 300 g linguine; 300 g cherry tomatoes; 100 ml olive oil; 2 lemons 1 halved, 1 juiced; 3 large garlic cloves finely sliced; 2 tsp sweet smoked paprika; 1/2 tsp chilli flakes; 15 g flat-leaf parsley, roughly chopped

A vibrant Mediterranean-inspired pasta platter featuring succulent prawns in a spicy garlic oil, paired with sweet burst cherry tomatoes and smoky charred lemons. This quick and impressive dish is perfect for sharing with friends and family.

Servings4 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

prawns
300 g
linguine
300 g
cherry tomatoes
300 g
olive oil
100 ml
lemons 1 halved, 1 juiced
2
large garlic cloves finely sliced
3
sweet smoked paprika
2 tsp
chilli flakes
0.5 tsp
flat-leaf parsley, roughly chopped
15 g

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve a small cup of the pasta cooking water, then drain the noodles.

While the pasta is boiling, heat a medium, high-sided frying pan over high heat. Place the lemon halves cut-side down in the dry pan and fry for 2-3 minutes until they are deeply browned and charred. Remove the lemons and set them aside.

Reduce the heat to medium and pour the olive oil into the pan. Add the sliced garlic and cook for 2-3 minutes, stirring continuously so it turns golden but doesn't burn. Stir in the cherry tomatoes and season with salt and black pepper. Cook for 6-7 minutes, stirring frequently, until the tomatoes have burst and created a juicy sauce.

Scatter the smoked paprika and chilli flakes into the pan. Add the prawns, cooked linguine, chopped parsley, and lemon juice. Toss everything together for 2-3 minutes until the prawns are pink and cooked through. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately on a large platter with the charred lemon halves for squeezing over.

Chef's Tips

For the best flavor, use high-quality extra virgin olive oil as it forms the base of the pil pil sauce. If you prefer a milder dish, deseed the chilli flakes before adding. You can also substitute the prawns with scallops or squid for a different seafood twist.