Fragrant Prawn Linguine

Prawns offer protein and essential omega 3 fatty acids here, whilst the fresh flavours from chilli, garlic, ginger and lemon offer vitamin C, quercetin bringing anti-inflammatory as well as antiviral properties to the dish.

Little Health Bunny

Recipe by Kiri Rayner
Serves - 4
Prep. Time - 10 min
Cooking Time - 20 min


  • 4 tbsp olive oil
  • king prawns shelled
  • 400g linguine
  • cherry tomatoes
  • tenderstem broccoli spears x 6
  • 1 chilli
  • 2 inch piece of fresh ginger
  • 3 garlic cloves
  • 1 onion
  • 1 bunch of parsley
  • salt and pepper
  • 1 lemon


  • Put a large pan half full with water on a high heat and bring to the boil.
  • Meanwhile, finely chop the onions, garlic and ginger. Cut red chilli in half lengthways, take out the majority of seeds and chop.
  • Roughly chop the parsley and cut cherry tomatoes in half.
  • Chop broccoli into inch sized pieces.
  • Once water is boiling, add linguine with a pinch of salt. Cook for 6 minutes and whilst it is still undercooked, add broccoli and continue boiling for another 4 minutes.
  • Whilst pasta cooks, take a large saucepan onto a medium-high heat and add olive oil
  • Add onions to the saucepan with a pinch of salt and pepper
  • Once they are soft and transparent (around 2 minutes) add garlic, ginger and chilli.
  • Add cherry tomatoes and the prawns. Make sure prawns have plenty of room.
  • Cook prawns for 3-4 minutes until they are pink and cooked through and cherry tomatoes have softened.
  • Pour/ladle about 50ml of the pasta water into the saucepan and simmer for 2 minutes.
  • Drain pasta and broccoli into a colander and then put back into the original pan.
  • Add the contents of the large saucepan into the pasta.
  • Add half the parsley and mix all ingredients over medium heat.
  • Squeeze in lemon juice, add more black pepper and serve with the extra parsley on top for garnish

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