An Italian favourite, seafood and linguine complement each other perfectly. A common pairing, match with your favourite seafood and accompanying sauce, and you’re on to a winner. Recipes for seafood linguine can vary greatly, from the fish you decide to go for to how you season and garnish. That’s why we thought we’d put together our favourite just for you to try. Check out our perfect recipe for seafood pasta below.
At a Glance
How to make Seafood Linguine
There are plenty of different seafood linguine recipes out there. For a start, the seafood itself can consist of a variety of different fish and shellfish depending on what your prefer. More importantly, the sauce you decide to use with your linguine can transform it into something different every time you cook it.
What you'll need:
- 100g Cooked Prawns
- 200g Linguine
- 6 Cherry Tomatoes
- 1 Teaspoon Chilli Flakes
- 2 Tablespoons of Extra Virgin Olive Oil
- Sprig of Parsley
- 200g Chopped Tomatoes
- 2 Cloves of Garlic, Crushed
- 1 Chopped Shallot
- 1/2 an Onion, diced
- Pinch of Salt and Pepper
- 1 Teaspoon of Mixed Herbs
- Start by adding the garlic, shallots and onions to the frying pan, stirring until soft. Then add the cherry tomatoes and stir.
- Once softened, add the chopped tomatoes, salt and pepper, herbs and chilli flakes and bring to the boil.
- In a separate pan, heat the olive oil before adding the prawns. Fry for a few minutes on each side until they are hot all the way through – this will usually take around 3-6 minutes, depending on the size of the prawns.
- Meanwhile, bring a large pot of water to the boil and add your linguine. You can cook this for as little or as long as you like, dependent on how you prefer. For al dente, cook for around 5-8 minutes. Leave for longer if you prefer it softer.
- Add your prawns to your sauce and stir. Lastly, drain your linguine and add to your sauce mixture, coating evenly.
Receive our latest deals, news and competitions straight to your inbox!