Lemon pasta with garlic prawns


Midweek meals are often those dishes that we just throw together without too much thought, and this one has become one of my favourites. The flavours are fresh but the pasta makes it comforting, and although the ingredients are simple, the prawns make it feel a bit special. It’s the perfect Wednesday night pick-me-up.


  • 2 tablespoons lemon juice
  • 200 g (7 oz) linguine
  • 60 ml (2 fl oz/¼ cup) light olive oil
  • 2 long red chillies, seeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 12 raw king prawns (jumbo shrimp), peeled and deveined, tails left intact
  • 250 g (9 oz/1 punnet) cherry tomatoes, halved
  • 1 handful flat-leaf (Italian) parsley leaves
  • 6 basil leaves
  • 1 tablespoon snipped chives


Bring a large saucepan of salted water to the boil and add 1 tablespoon of the lemon juice, then add the linguine. Cook until al dente, then drain the pasta and return to the warm saucepan.

Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chilli and garlic, stir to combine, then add the prawns. Cook the prawns for 3-4 minutes, turning once, until they are pink on both sides and beginning to curl. Add the tomatoes and cook for a further 1 minute. Remove from the heat.

Add the prawn mixture to the pasta along with the fresh herbs and the remaining 1 tablespoon of lemon juice. Season with sea salt and freshly ground black pepper and toss to combine. Divide the pasta and prawns between two warmed pasta bowls.