Prawn and Mangetout Linguine recipe

Preparation Time: 10 minutes | Cooking Time: 15 minutes

This rather delightful prawn dish uses prawns, mangetout and plenty of citrus to create a fabulous teatime dish that is just perfect for midweek meals, as it takes less than 20 minutes to cook.


  • 450g linguine
  • 400g mangetout
  • 650g prawns, deveined, ready to cook
  • 2 tbsp. oil
  • 1 tsp. chilli oil
  • 2 large garlic cloves, minced
  • 350ml white wine
  • 60ml pasta water
  • 1 tbsp. butter
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped basil


  1. Cook linguine according to packet instructions in boiling salted water until tender.

  2. Meanwhile, heat oil and chilli oil in a large frying pan. Fry garlic for a minute or two, then add prawns and fry until pink. Add the wine, butter, lemon juice and pasta water. Bring to the boil, reduce to a simmer and cook until reduced to a third.

  3. Add the pasta, toss to coat, then sprinkle with basil to serve.

If you like your seafood extra citrus-y, sprinkle some lemon zest on top. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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