A Simple Supper: Chilli Prawn Linguine

Some of the best meals aren't found in fancy cookbooks, but are the ones we throw together on a busy weeknight. They're born from what's in the fridge, a little bit of instinct, and a desire for something that feels both nourishing and special. This chilli prawn linguine is one of those recipes for me. It’s not fussy or complicated, but it always feels like a treat. The kind of dish you can whip up in the time it takes to boil pasta, yet it tastes like you really fussed.

What You'll Need

This is more of a guideline than a strict rulebook. Feel free to play around with what you have!

• Linguine or spaghetti
• A good handful of raw prawns
• A couple of cloves of garlic
• A fresh red chilli (or a pinch of dried flakes)
• A handful of cherry tomatoes
• A few sugar snap peas
• A bunch of fresh basil
• Olive oil, salt, and pepper
• For the dressing: Juice of one lime, a little olive oil, salt, and pepper.

Let's Make It

The magic here is in the timing—getting everything to come together at once. Put your pasta water on to boil first, and the rest is a gentle dance around the kitchen.

• First, mix your lime juice with a glug of olive oil for the dressing. Season it with a pinch of salt and pepper and set it aside. This little step makes all the difference later.
• Cook your pasta according to the packet instructions. In the last minute of cooking, toss in those sugar snap peas to just blanch them. They'll stay lovely and crisp.
• Meanwhile, heat a good splash of oil in a large pan. Gently cook the sliced garlic and chilli for just about 30 seconds—you want it fragrant, not browned.
• Turn up the heat and add your prawns. They’ll only need a few minutes, just until they turn pink and opaque. Then, toss in the tomatoes and let them warm through and just start to soften, about another 3 minutes.
• Drain the pasta and snaps, then add them straight into the pan with the prawns. Give everything a good toss. Tear over the basil leaves—don’t chop them, tearing keeps them fragrant. Season well with salt and pepper.

Bringing It All Together

And that's truly it. Serve it up in big bowls with a simple side salad drizzled with that zesty lime dressing. A piece of warm, crusty bread on the side is non-negotiable for mopping up the delicious juices. It’s a humble dish, but it’s packed with bright, fresh flavours that always seem to hit the spot. It’s a quiet little reminder that the best cooking often is, and should be, wonderfully simple.

Published at: September 19, 2025