Garlic prawn linguine, or What I Had For Dinner

Since I’ve been asked for the recipe to this thing I made for dinner:


  • Prawns. Raw, peeled. I used seven.
  • Butter, around 60g for seven prawns
  • Garlic. Three cloves wasn’t enough for my liking; use your judgement on how much you want.
  • Flour.
  • White wine.
  • Parsley. A handful, or thereabouts.
  • Linguine.

Boil water for the pasta. Crush the garlic cloves and fry slowly in all the butter to infuse the flavour. There’s not really an upper time limit on this, as long as the garlic doesn’t start to burn.

While that’s happening, clean and butterfly the prawns.

Once you’re happy with the garlic butter, use it to fry the butterflied prawns. Around this time, put your pasta on to boil. Once the prawns are cooked, remove them and set aside.

Quickly set about making a roux with the butter in your frying pan. For these quantities, around 1tbsp of flour should be sufficient. Add white wine to make a thin sauce. I didn’t measure quantities here. Once it’s the right consistency, add the chopped parsley and season. Combine everything in a bowl and serve.

The above is for a smallish single serving. I can’t help much with exact quantities, mainly because I didn’t get it quite right myself — not enough garlic, too much flour. I’d try it again to refine it, but I find I’ve eaten all my prawns.

Obligatory photo:

Obligatory photo

Presentation isn’t my strong point, nor is food photography.


2 Responses to “Garlic prawn linguine, or What I Had For Dinner”

  1. Jvx Says:

    Looks good, how was it?
    surprised you didnt use parmaggio..

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