Linguine ai Gamberi

Thin pasta with prawns

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

Curry crops up in a mild way throughout Italian cooking - here, with prawns, the taste is particularly pleasing, as is the colour combination of pink and pale yellow, flecked with green mint. I serve it as a main course, preceded by an artichoke vinaigrette and followed by fruit.


  • 12 oz (350 g) linguine or other long, thin pasta
  • 3 oz (


Start the pasta cooking. Heat half the butter in a large frying pan and sauté the prawns and curry powder together for a few minutes. Add the wine and boil over a high heat to reduce. Then add the stock. Mix together the eggs and cheese in a small bowl.

When the pasta is cooked ‘al dente’ drain lightly and pour into the frying pan. Cut the remaining butter into pieces and add, together