Jamie Oliver’s Prawn Linguine is one of those dishes that feels fancy but is secretly easy. It’s a punchy, rustic pasta with sweet, juicy prawns, a little heat from chili and the fresh zing of lemon and herbs. Imagine twirling silky strands of linguine through a garlicky tomato sauce, with tender prawns tucked into every bite. That’s what we’re talking about.
It’s the kind of recipe that’s perfect for a quick weeknight dinner but it still has that ’I tried today’ energy. It’s fast, flavorful and you only need one pan and a pot. The best part? It takes under 30 minutes from start to plate.
Jamie Oliver Prawn Linguine Recipe
Ingredients Needed
Jamie keeps it simple but bold. Here’s what you’ll need:
For The Pasta
- Linguine – About 300g for 2-3 servings.
- Raw prawns – Peeled and deveined (around 200g). Fresh is great but frozen works too.
For The Sauce
- Olive oil – Extra virgin, for both flavor and sautéing.
- Garlic – 2 to 3 cloves, finely sliced.
- Fresh red chili – 1 small one, finely chopped. Adjust to taste.
- Cherry tomatoes – A couple of handfuls, halved.
- White wine – Just a splash (about 50ml), to lift the flavor.
- Lemon – Zest and juice of 1.
- Fresh parsley or basil. A small handful, chopped.
- Salt and pepper – Season as you go.
Optional but tasty:
- Dried chili flakes – If you like it spicier.
- Butter – A little knob stirred in at the end for richness.
Equipment Needed
Not much, honestly. That’s the charm.
- Large pot – To boil your linguine.
- Deep frying pan or skillet. For building the sauce.
- Sharp knife – To slice garlic, chili and herbs.
- Cutting board – Obviously.
- Tongs or pasta spoon. To toss everything together.
- Grater or zester – For the lemon.
You don’t need a food processor. No need to dirty five pans. Just the essentials.
How To Make Jamie Oliver’s Prawn Linguine
Let’s walk through it, step by step. Don’t rush-just enjoy the process.
1. Boil The Pasta
Get a big pot of salted water rolling. Add your linguine and cook until just al dente. You want it with a little bite. it’ll finish in the sauce. Don’t forget to reserve a mug of pasta water before draining.
2. Start The Sauce
While the pasta cooks, heat olive oil in your skillet over medium heat. Add the sliced garlic and chopped chili. Let it sizzle gently-no browning. Just fragrant.
3. Add The Prawns
Toss in the raw prawns. Season with a bit of salt and pepper. They’ll turn pink and curl up in about 2-3 minutes. Don’t overcook them.
4. Tomatoes And Wine
In go the halved cherry tomatoes. Let them break down a little-2 minutes or so. Then splash in the white wine. Let it bubble for a bit, reducing slightly. You’ll smell the acidity mellowing out.
5. Mix It All
Add the drained pasta straight into the pan. Toss with tongs to coat it in the sauce. Add a splash of reserved pasta water if it’s looking too dry. Squeeze in some lemon juice, grate over the zest and scatter chopped herbs on top. A tiny knob of butter at this point is magic.
6. Taste And Adjust
Salt? More lemon? Another pinch of chili? Dial it in now.
What I Learnt
Cooking this dish taught me that less really can be more. There’s no need for a complicated list of ingredients when each one plays its part. The freshness of the prawns, the kick from the chili and the acidity of the lemon and wine. they all balance out.
Also, the timing is everything. Overcooking the prawns makes them rubbery. Letting the garlic burn? Bitter city. But get it just right and it’s buttery, zesty and full of depth.
One more thing: pasta water is liquid gold. That starchy goodness helps the sauce cling to the pasta like they’re old friends.
Recipe Tweaks For Jamie Oliver’s Prawn Linguine
Jamie Oliver’s prawn linguine is a solid classic. Fast, fresh and flavorful. But that doesn’t mean you can’t give it your own spin. Let’s break it down.
1. Dial Up The Heat (Or Tone It Down)
Jamie usually throws in a bit of red chili for heat. If you love a fiery kick, slice up a whole red chili-seeds and all. Want to tone it down? Use just half or swap it for a pinch of smoked paprika. You’ll still get depth without the fire.
2. Switch Up The Tomatoes
Jamie often goes for fresh cherry tomatoes or canned plum ones. Both work. But for a richer sauce, try slow-roasted cherry tomatoes. Roast them with garlic and olive oil until they’re jammy, then mash them into your sauce. It adds a sweet, intense flavor.
3. Make It Creamy
This is not traditional but if you’re after something lush, stir in a spoonful of mascarpone or crème fraîche at the end. Just a touch. It melts into the sauce and gives it a velvety finish.
4. Boost The Umami
Prawns are naturally sweet and briny but a little extra umami takes this dish over the top. Add a splash of fish sauce or a few anchovies when sautéing your garlic. Don’t worry-they’ll melt into the background, just deepening the flavor.
5. Pasta Choice: Think Beyond Linguine
Linguine is great but don’t feel stuck with it. Spaghetti, fettuccine or even tagliatelle all hold the sauce beautifully. Feeling adventurous? Try squid ink pasta for a dramatic look and subtle seafood boost.
6. Add A Crunch Element
This dish is silky and saucy, so contrast is key. Toast some breadcrumbs with garlic and lemon zest, then sprinkle them on top before serving. It’s a little thing but it adds texture and that wow factor.
Storage Tips For Leftovers
So, you’ve got leftovers. Lucky you! Here’s how to keep that prawn linguine tasting just as good the next day.
1. Cool It Fast
Seafood doesn’t like sitting out. Let the pasta cool for about 30 minutes max (no more), then pop it into an airtight container. Don’t just throw the pan in the fridge-transfer it properly to avoid sogginess.
2. Refrigerate Properly
Store in the fridge for no more than 2 days. Prawns can get rubbery if they hang around too long. If your fridge runs cold, wrap the container in a clean tea towel to prevent it from drying out.
3. How To Reheat Without Ruining It
Microwaves can turn prawns into chewy sadness. Instead, reheat in a pan over low heat. Add a splash of water or olive oil to loosen the sauce. Stir gently and only heat it through-don’t overcook.
4. Can You Freeze It?
Technically, yes. Practically? Meh. The pasta texture suffers and prawns don’t freeze well after they’ve been cooked. If you have to freeze it, use a freezer-safe container and eat within one month. Thaw slowly in the fridge before reheating.
What To Eat With Jamie Oliver’s Prawn Linguine?
This pasta sings solo but a few smart pairings can turn dinner into a full-on feast.
1. Crisp Green Salad
Go simple: arugula (rocket), shaved fennel and lemon vinaigrette. The peppery and citrus notes cut through the richness of the pasta beautifully.
2. Garlic Bread But Fancy
Toast ciabatta or sourdough with garlic butter, a pinch of sea salt and chopped parsley. Bonus points for a dusting of parmesan or a rub of raw garlic after toasting.
3. Grilled Veggies
Zucchini, red pepper or asparagus grilled until just charred are excellent sides. They add smoky, earthy notes that work really well with the sweetness of the prawns.
4. Wine Pairing? Yes, Please
White wine is the classic match. think Pinot Grigio, Sauvignon Blanc or Vermentino. Want to shake it up? Try a light, chilled red like Gamay or even a dry rosé.
5. A Citrusy Dessert
Finish things off with something refreshing. Lemon sorbet, a citrus tart or even orange segments with mint. Light and bright is the way to go.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Prawn Linguine?
You’ll need prawns, linguine pasta, garlic, olive oil, chili, lemon, fresh parsley, and a bit of white wine.
Can I Make Jamie Oliver’s Prawn Linguine Without Wine?
Yes, you can skip the wine and use chicken or vegetable stock instead, or just add extra lemon juice for flavor.
How Long Does It Take To Make Jamie Oliver’s Prawn Linguine?
It takes about 20-25 minutes from start to finish, making it a quick and delicious meal.
