Jamie Oliver Prawn Linguine Pasta Recipe

Look — I’m not usually the “let’s make seafood on a Tuesday night” type. Prawns feel a bit extra, don’t they? Like something you should be eating near the coast, barefoot, with a glass of chilled wine and a linen shirt you can’t afford to spill on. But this prawn linguine? It’s surprisingly doable, even in a tiny kitchen with last week’s washing still glaring at you from the chair.

The first time I made this, it was one of those “I deserve something nice” nights. You know the kind. I cracked open a bottle of wine, pretended I knew what I was doing, and suddenly the kitchen smelled like a seaside trattoria. The sauce is rich and deep from the prawn shells and saffron, but then you get that hit of chilli, lemon, and rocket at the end — bright and bold. It’s one of those recipes that feels fancy but doesn’t scream for attention. Quietly impressive. And wildly good.

Why You’ll Love It

• Restaurant-level flavour but made at home, in your slippers.
• Every part of the prawn gets used — sustainable and packed with flavour.
• The sauce is silky, ocean-sweet, and deep from the shells + saffron.
• Rocket and lemon at the end make it light and fresh, not heavy or creamy.
• Perfect for date night (even if the date is just…you).
• Pairs well with crisp white wine, and a bit of smugness.

Ingredients

• 12 large raw shell-on king prawns (sustainably sourced)
• 1 pinch saffron
• Olive oil
• 1 onion, finely chopped
• 4 anchovy fillets
• Splash of dry Riesling or other crisp white wine
• 1 x 400g tin chopped tomatoes
• 2 cloves garlic, thinly sliced
• 200g ripe cherry tomatoes, quartered
• 2 fresh long red chillies, finely sliced
• ½ bulb fennel, finely sliced (mandolin if you have one)
• 320g dried linguine (or fresh if you’re feeling bold)
• 1 large handful rocket
• 1 lemon
• Extra virgin olive oil

How to Make It

Prep the prawns like a pro:

Peel the prawns, saving all the heads and shells (they’re flavour bombs). Devein each one. Keep 4 prawns whole and butterfly them by slicing down the back. Chop the rest into small chunks — this spreads their sweetness through the sauce.

Build your base flavour:

Steep the saffron in a thimble of boiling water. Meanwhile, heat a large pan with a good glug of olive oil and fry the prawn shells and heads. Add the chopped onion and stir till it softens.

Sauce it up and simmer:

Stir in the saffron water, anchovies (they’ll melt in), then pour in the wine. Let it cook off, then add the tinned tomatoes, one tin’s worth of water, and a pinch of salt and pepper. Simmer for 12 minutes.

Blend + strain = smooth sailing:

Let the sauce cool slightly, then blitz it in a blender in batches. Pass through a coarse sieve to remove bits. Taste and tweak the seasoning — it should be savoury, sweet, and just a little bit sea-ish.

Time your pasta like a boss:

Put a big pot of salted water on to boil. If using dried linguine, start cooking it now. If using fresh, wait till the sauce is nearly done.

The final seafood sizzle:

In a hot pan, add a splash of olive oil, then the garlic and chilli. After 30 seconds, add the whole prawns, then 6 seconds later (seriously, count it) add the chopped prawns, cherry tomatoes, and fennel. Toss. Pour over the warm sauce and bring to a gentle simmer.

Toss, plate, and make it beautiful:

Drain your pasta and toss it straight into the sauce. Mix everything together, taste for seasoning. Plate it up with a little mound of rocket on top, a good squeeze of lemon, and a drizzle of your best extra virgin olive oil.

Common Mistakes and How to Dodge Them

Why is my sauce bland?
You probably didn’t cook the shells long enough or skipped the anchovies. Don’t skip the anchovies. They’re stealthy flavour ninjas.

Prawns turned rubbery — what happened?
They were overcooked. Prawns cook fast — especially the chopped ones. Cook just until pink, no more.

The sauce is watery.
Let it simmer longer, or don’t add too much extra water. Blend and strain well for a velvety finish.

Can I skip the fennel?
Sure, but it adds a sweet crunch that balances the spice and richness. Try it once, at least.

Storage and Reheating

Fridge: Store leftovers in an airtight container for 1–2 days max.
Freezer: Wouldn’t recommend. Prawns don’t reheat well from frozen.
Microwave: Reheat gently, covered, and only just until warm.
Stovetop: Better — reheat on low with a splash of water or wine.
Eat cold? Surprisingly tasty chilled, like a seafood pasta salad. Just saying.

Frequently Asked Questions

Can I use peeled prawns?
You can, but you’ll miss that deep shellfish flavour in the sauce. If you must, maybe add a spoonful of seafood stock.

What if I don’t have Riesling?
Any dry white wine works. Or leave it out — just add a squeeze of lemon juice to balance the flavours.

Can I use spaghetti instead of linguine?
Absolutely. Anything long and slurpable will work — even tagliatelle if that’s what’s in the cupboard.

Is this really spicy?
It’s got a kick, but nothing crazy. You can always dial back the chilli or de-seed them for less heat.

Nutrition Facts (Per Serving):

• Calories: ~620
• Fat: 28g
• Carbs: 55g
• Protein: 34g
• Sodium: ~520mg
• Sugar: 8g