Step 1 of 4
Linguine with prawns, garlic and chilli
Peel the prawns, keeping heads and shells. Fry the shells in 2 tbsp oil for 3 minutes, crushing the heads. Add 400 ml water, simmer 10 minutes and strain.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Linguine with prawns, garlic and chilli take?
45 min all in — 20 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Whole prawns → Peeled raw prawns. Use fish stock in place of the shell stock.
Any tips from this recipe?
The shell stock is the difference between nice and Italian. Do not skip it. No cheese at the table. Bread for the sauce, yes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.