Bursting with flavor, this classic Italian prawn linguine recipe makes a fantastic option for a quick delicious meal!

Prawn linguine or shrimp linguine is such a classic Italian recipe and one of the most loved, especially in the summertime.

So it's time to share my secret recipe for authentic Italian Linguine con gamberi! 

Growing up in Sicily, my mum would make this simple prawn pasta every Sunday over the summer, and it was my absolute favorite pasta recipe.

Smothered in a fresh tomato sauce with garlic and lemon, linguine with prawns is such a simple yet sophisticated dish sure to wow guests at the dinner table.

It's my go-to dish for a date night or if I need something quick and delicious to feed my family.

It's a well-balanced healthy pasta dish, it's packed with flavors and absolutely easy to make, I mean, what's not to love?

The best part is that this restaurant-worthy pasta comes together easily in just about 20 minutes, making it a perfect quick dinner meal!

Ingredients Tips

In typical Italian fashion, to make shrimp linguine you'll need just three main ingredients, plus some aromatics and extra-virgin olive oil.

Choose your ingredients wisely, quality is the key here!

PASTA

Most pasta shapes will go well with this seafood dish. Penne, spaghetti, fusilli and of course, linguine are the best options.

My only recommendation is to use high-quality pasta for the best result. 

Whenever possible, go for bronze-cut pasta made in Italy (Gragnano pasta is my favorite), which is slightly coarser than usual commercial pasta.

Its unique texture makes it the best vehicle for a great sauce.

KING PRAWNS

Feel free to choose your favorite prawns for this king prawn pasta recipe.

Fresh or frozen raw jumbo prawns (Argentinean shrimp) are my go-to option, they're big and juicy and taste amazing.

Buy fresh shrimp with shells and heads, if you can. However, peeled and butterflied prawns make the job easier, so you choose!

For a convenient alternative, go for regular raw prawns, they're smaller but much more cost-effective, and they still taste great.

TOMATOES

You can use canned or fresh tomatoes to make this easy prawn tomato pasta.

If you're using canned tomatoes, the best ones to look for is the San Marzano variety.

They grow in Italy, in the Campania region, and have a PDO (protected designation of origin) status. 

If you opt for fresh tomatoes choose cherry or Piccadilly tomatoes, San Marzano or Roma tomatoes.

You don't need to peel cherry and Piccadilly tomatoes, but if you use other varieties, I recommend you blanch the tomatoes, remove their peel and seeds them before use. 

AROMATICS

• Garlic: Add it chopped, grated, or leave it whole for a more subtle flavor.
• Lemon: Add a little lemon zest for a refreshing note, it brings this dish to a whole new level!
• Chili: If you like a little bit of heat, you can easily make chili prawn linguine by adding a generous pinch of red chili flakes. Even better if they come from Calabria, Italy, this region is famous for its amazing chili!

Shrimp linguine recipe in 4 steps

Here below you can find a recipe overview with step-by-step pitcures to make the best prawn linguine you ever had.

You can find the full printable recipe at the bottom of the post.

STEP 1. Heat a skillet over medium heat, add the garlic followed by the tomatoes and stir-fry for a few minutes.

STEP 1. Add the king prawns into the skillet. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Pour in a splash of white wine at this point if you like.

STEP 1. Cook the pasta al dente, then drain, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute.

STEP 4. Stir to combine all the ingredients, then turn the heat off.

Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper - et-voila, it's ready to hit your dinner table.

Tips for the BEST King Prawn Linguine

For the most amazing result, here are my cooking tips:

• Once you have shelled and deveined the prawns, you can leave the tail on or chop it off.
• I like to chop ⅓ of the prawns into tiny bits, to make the sauce richer.
• Cook the pasta al dente. Al dente means the pasta still has a firm bite when you drain it.
• When you add the pasta into the skillet and sauté it together with the prawns, a little starch from the pasta is released and creates an embracing creamy sauce, so don't skip this step.
• Always keep ½ a glass of pasta cooking water at hand. If the pasta gets too dry while you sauté it, add the pasta water to make it creamy again.
• White wine is optional, you can add a splash for extra flavor, but it's really not necessary in this kind of recipe.

Storage tips

Linguine with prawns should be served straight away.

You can keep them in the fridge for a couple of hours, but remember that seafood spoils easily.

I do not recommend eating it the next day or freezing leftovers.

More Italian pasta recipes to try:

• Sicilian Pasta alla Norma
• Pasta alla Norcina
• Shiitake Mushroom Pasta
• Creamy Tuna Pasta Bake
• Vegan Broccoli Pesto Pasta

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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