30 Minutes or Less, Dinner, Recipes

Spicy Prawn Linguine

So pasta is the best thing in the universe right? It is my go to comfort food, if I feel ill I whip up a batch of macaroni cheese and the world is complete again. Add seafood to pasta and I am sold, I look for it on every new menu and will 99% of the time order it over anything else. But enough about me and my overwhelming desire to be pasta. This dish is quick and easy to make, in fact you can do the whole process in 30 minutes. Something you guys have told me is a key thing to you making a recipe. The garlic and chilli are a great base for the tomato sauce, and the samphire brings a lovely salty texture.

If you are a heat lover, simply add more chillies and of you are really, really short of time, simply whack all of the ingredients needed for the sauce in a blender. This will create a smoother sauce, but shouldn’t take away any flavour. Hope you love it, just off to go and lick the pan.

Spicy Prawn Linguine | The Mother Cooker


Serves 2, Prep time 10 mins, Cook time 15-20 mins

  • 280g of peeled king prawns
  • 1 tin of chopped tomatoes (400g)
  • 250g of linguine pasta
  • 1 fish stock cube (only half needed)
  • 100ml of boiling water (for stock)
  • 3 large garlic cloves
  • 1 red and 1 green chilli
  • 1 tsp of tomato puree
  • Handful of samphire
  • Black pepper
  • Olive oil
  • Lemon

Spicy Prawn Linguine | The Mother Cooker


  1. Place a large pot of water on to boil, add a dash of olive oil.
  2. Peel garlic and chop along with chillies until fine, keeps seeds in chilli for heat.
  3. Dilute half a fish stock cube in 100ml of boiling water and set aside, you will only be using 50ml of the 100ml total.
  4. Once your pan of water is boiling, add your pasta and set up another pan with a good glug of olive oil on a medium heat.
  5. Add your chopped garlic and chilli to the new pan and cook until softened (about three minutes.)
  6. Drain three quarters of the juice from your tin of tomatoes using a close sieve, add tomatoes to chilli and garlic and cook for three mins.
  7. Add your tomato puree and prawns (if using raw, make sure you cook them until completely pink.)
  8. Stir everything together and add 50ml of your fish stock.
  9. Reduce down, stirring occasionally. Should take about 7 minutes.
  10. Whilst this is reducing, pop a steamer over your pasta pan with the samphire in and cook for three minutes. I use a bamboo steamer, but a metal one will work fine. Or even a metal colander.
  11. Check a strand of pasta to see if it’s to your liking, then drain pasta and add to your pan with the sauce. Mix, plate up and top with the samphire and black pepper. Squeeze over some lemon juice.

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