This delicious prawn linguine pasta by Jamie Oliver is a quick and simple dish perfect for any weeknight. With succulent prawns, fresh tomatoes, and a rich saffron-infused sauce, it’s a flavorful, nutritious meal that can be easily adapted with whatever ingredients you have on hand. A true crowd-pleaser!
Ingredients Needed
- 12 large raw shell-on king prawns from a sustainable source
- 1 good pinch of saffron
- Olive oil
- 1 onion (about 150g / 5 oz)
- 4 anchovy fillets
- 1 splash of crisp, dry Riesling (about 60ml / 2 fl oz)
- 1 x 400g tin (14 oz) of chopped tomatoes
- 2 cloves of garlic
- 200g (7 oz) ripe cherry tomatoes
- 2 fresh long red chillies
- ½ bulb of fennel
- ½ x royal pasta dough (or 320g / 11 oz dried linguine)
- 1 large handful of rocket
- 1 lemon
- Extra virgin olive oil
How To Make Prawn Linguine Pasta
- Prepare the prawns: Peel the prawns, reserving the heads and shells. Slice along the back to remove the veins. Keep 4 prawns whole and butterfly them.
- Infuse the saffron: Soak the saffron in a thimble of boiling water.
- Cook the sauce base: In a large pan, heat a lug (about 1 tablespoon) of olive oil and fry the prawn shells and heads. Peel and finely chop the onion, then add it to the pan. Cook until the onion softens.
- Add saffron and anchovies: Add the saffron with its soaking water and the anchovies. Turn up the heat, add the Riesling, cook it off, then add the chopped tomatoes, 1 tin of water, salt, and pepper. Bring to a boil, then simmer for 12 minutes.
- Blend the sauce: Blitz the sauce in batches in a blender, pass through a coarse sieve, and season to taste.
- Prepare the pasta: Boil salted water for the pasta. Slice the garlic, quarter the cherry tomatoes, and slice the chilli and fennel thinly.
- Cook the pasta: If using fresh pasta, cut it into linguine. For dried pasta, start the sauce after 8 minutes of cooking. For fresh pasta, cook it halfway through the sauce process.
- Cook the prawns and vegetables: Heat a large pan with olive oil. Add garlic and chilli, and after 30 seconds, toss in the whole prawns. After 6 seconds, add chopped prawns, cherry tomatoes, and fennel, and toss again. Pour in the sauce and simmer.
- Combine and serve: Drain the pasta and toss it into the sauce. Season and divide into bowls. Top with any remaining prawns and sauce, rocket, a squeeze of lemon, and extra virgin olive oil. Enjoy!
Recipe Tips
- Don’t overcook the prawns: Add the prawns to the pan at the right time to avoid them becoming rubbery. Cook them quickly for a few seconds on each side.
- Taste and adjust the sauce: After blending the sauce, taste it and add more salt, pepper, or a splash of wine if needed to balance the flavors.
- Time the pasta perfectly: If you’re using dried pasta, cook it slightly before starting the sauce. For fresh pasta, add it halfway through the sauce cooking to ensure both the prawns and pasta are perfectly done.
- Add the rocket last: To keep it fresh and vibrant, add the rocket just before serving. This will give the dish a lovely peppery finish without wilting.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover prawn linguine cool to room temperature, then place it in an airtight container. Store it in the fridge for up to 2 days.
- Reheat: Heat a pan over medium heat, add a splash of olive oil or water, and toss the pasta for 3-5 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approx. 380-400g)
- Calories: 702
- Total Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 125mg
- Sodium: 710mg
- Potassium: 530mg
- Total Carbohydrate: 82g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 34g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chorizo Pasta
- Jamie Oliver Pasta Carbonara
- Jamie Oliver Pasta Bolognese
- Jamie Oliver Sausage Pasta
Jamie Oliver Prawn Linguine Pasta Recipe
Description
This delicious prawn linguine pasta by Jamie Oliver is a quick and simple dish perfect for any weeknight. With succulent prawns, fresh tomatoes, and a rich saffron-infused sauce, it’s a flavorful, nutritious meal that can be easily adapted with whatever ingredients you have on hand. A true crowd-pleaser!
Ingredients
Instructions
- Prepare the prawns: Peel the prawns, reserving the heads and shells. Slice along the back to remove the veins. Keep 4 prawns whole and butterfly them.
- Infuse the saffron: Soak the saffron in a thimble of boiling water.
- Cook the sauce base: In a large pan, heat a lug (about 1 tablespoon) of olive oil and fry the prawn shells and heads. Peel and finely chop the onion, then add it to the pan. Cook until the onion softens.
- Add saffron and anchovies: Add the saffron with its soaking water and the anchovies. Turn up the heat, add the Riesling, cook it off, then add the chopped tomatoes, 1 tin of water, salt, and pepper. Bring to a boil, then simmer for 12 minutes.
- Blend the sauce: Blitz the sauce in batches in a blender, pass through a coarse sieve, and season to taste.
- Prepare the pasta: Boil salted water for the pasta. Slice the garlic, quarter the cherry tomatoes, and slice the chilli and fennel thinly.
- Cook the pasta: If using fresh pasta, cut it into linguine. For dried pasta, start the sauce after 8 minutes of cooking. For fresh pasta, cook it halfway through the sauce process.
- Cook the prawns and vegetables: Heat a large pan with olive oil. Add garlic and chilli, and after 30 seconds, toss in the whole prawns. After 6 seconds, add chopped prawns, cherry tomatoes, and fennel, and toss again. Pour in the sauce and simmer.
- Combine and serve: Drain the pasta and toss it into the sauce. Season and divide into bowls. Top with any remaining prawns and sauce, rocket, a squeeze of lemon, and extra virgin olive oil. Enjoy!
Notes
- Don’t overcook the prawns: Add the prawns to the pan at the right time to avoid them becoming rubbery. Cook them quickly for a few seconds on each side.
- Taste and adjust the sauce: After blending the sauce, taste it and add more salt, pepper, or a splash of wine if needed to balance the flavors.
- Time the pasta perfectly: If you’re using dried pasta, cook it slightly before starting the sauce. For fresh pasta, add it halfway through the sauce cooking to ensure both the prawns and pasta are perfectly done.
- Add the rocket last: To keep it fresh and vibrant, add the rocket just before serving. This will give the dish a lovely peppery finish without wilting.
Jamie Oliver Prawn Linguine Pasta Recipe