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Prawn, Garlic & Chili Linguini

A vibrant Italian classic featuring spicy red chili, buttery garlic, and sweet prawns in a rich tomato Napoli sauce, finished with fresh basil and aged Grana Padano. Perfect for intimate dinners or gourmet meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine Italian, Seafood
Servings 1 people
Calories 600 kcal

Equipment

  • 1 Saucepan Medium-sized, for sautéing and simmering
  • 1 Pasta Pot To cook linguini
  • 1 Slotted Spoon For handling prawns
  • 1 Tongs For mixing pasta with sauce
  • 1 Grater For Grana Padano cheese

Ingredients
  

  • 180 g Linguini Pasta (Cooked) Use durum wheat for better texture
  • 170 g Napoli Sauce Homemade preferred
  • 40 ml Vegetable Stock Low sodium if possible
  • 5.6 g Red Chili Finely chopped
  • 5 ml Garlic Oil Infused, not raw garlic
  • 2 g Salt Or to taste
  • 1 ml Black Pepper (Ground) Freshly cracked
  • 3.4 ml Grana Padano Cheese (12-Month) Shaved
  • 2 g Garlic Butter Croutons Toasted for crunch
  • 3.4 g Basil (Fresh) Torn by hand
  • 10 g Butter Replacement (Low-Fat) Or real butter for richer version
  • 90 g Peeled Prawns (16/20 Tail On ) Net weight after 25% waste

Instructions
 

  • In a medium saucepan, add 5ml garlic oil and bring to medium heat. Season 90g prawns with a pinch of salt and pepper. Cook for about 2 minutes per side until lightly golden and opaque.
  • Add 5.6g red chili and more garlic oil if needed. Let it sizzle gently for fragrance. When golden, add 10g butter replacement and reduce to medium-low heat to create a glossy base.
  • Pour in 170g Napoli sauce and bring to a light boil. Add 40ml vegetable stock to adjust consistency. Toss in 180g cooked linguini and coat evenly.
  • Add salt and pepper to taste. Plate the pasta in a warm bowl. Top with 3.4g fresh basil, 3.4ml shaved Grana Padano, and 2g garlic butter croutons for crunch.

Notes

  • Creamy Variation: Add a splash of cream for a velvety tomato base.
  • Vegetarian Version: Replace prawns with grilled eggplant or mushrooms.
  • Gluten-Free: Use gluten-free linguini and GF-compliant croutons.
  • Pro Tips:
    • Pat prawns dry before searing.
    • Don’t overcook prawns – just until opaque.
    • Reserve a bit of pasta water to adjust sauce texture.