Prawn and Lemon Linguine

Prawn and Lemon Linguine is a delicious combination of prawns or shrimps, lemons, garlic and pasta - bursting with Italian flavour!

We are having gorgeous spring weather here in Munich. Warm and sunny and tempting enough to believe summer is nearly here. I am longing for those balmy evenings when we can sit outside drinking crisp white wine and scarfing down big plates of seafood pasta like today’s recipe: Prawn and Lemon Linguine.

prawns vs. shrimp

Ok, before we get started I have to get something cleared up. When I talk about prawns in this recipe I am using British style English. This is one of those words that causes a lot of cross-Atlantic confusion! A shrimp in the U.K and Commonwealth is a tiny little sea creature, where a prawn is much bigger (and more delicious). Check the photos below to clear up any confusion!

seafood + lemon + pasta = sunshine in a bowl

Prawn and Lemon Linguine is a magic combination of ingredients that immediately whisks you away to the Italian seaside. One bite and you can almost sea the sparkling Amalfi coast and smell the salt in the air. Perhaps I’m getting carried away, but trust me, this is a dish that just sings of summer.

This is a wonderfully quick and easy meal

Prawns, though a bit of a luxury round these parts, are great to keep in the freezer as you can whip them out when you need and make a simple meal quite decadent. They make such a rich and quick pasta and combined with lemon, garlic and chilli they are truly sensational. This very simple dish is so fast that it’s ready in the time it takes for the pasta to cook.

is fresh or frozen seafood better?

While nothing beats seafood fresh from the ocean, this is a perfect recipe for frozen prawns if you can’t get your hands on fresh. You can either defrost them in the fridge the night before or quickly under lukewarm running water. Oftentimes, if you live far from the ocean like we do, frozen prawns will actually be fresher than any that have been transported cross country.

Looking for more italian recipe inspiration?

Why not try my summery Italian Caprese Pasta Salad, Ricotta Stuffed Zucchini Flowers or Sun-dried Tomato and Basil Chicken?

Prawn and Lemon Linguine


Can I make Prawn and Lemon Linguine with frozen prawns?

Yes! Often “fresh” prawns have simply been defrosted by the fishmonger. Either thaw them overnight in the fridge or thaw them in a plastic bag under warm running water.

Bacon or prosciutto is a pain in the neck to dice. Any tips?

My secret is that I rarely cut bacon with a knife. I use a pair of clean kitchen scissors to snip it into whatever shape I need. Trust me, it’s much easier!

How can I tell if the prawns are cooked?

The prawns will change colour, from translucent to opaque. They will also curve to form a ‘U’ shape. Take care not to overcook them, they only need about 3 minutes in a hot pan.

I don’t eat prawns! Can I still make this dish?

Not exactly this dish, but you can make a similar one! Start by slicing 4 decent sized chicken thighs into 3 pieces each. Fry them in the oil until browned, about 5 minutes, then remove from the pan. Follow the recipe as described, adding the chicken back to the pan in the last step and heating until cooked through. Serve with plenty of grated Parmesan.

It’s easy to spot when prawns are cooked. They will change colour dramatically and curve inwards to form a ‘U’ shape.

Prawn and Lemon Linguine
Prawn and Lemon Linguine
Prawn and Lemon Linguine
Prawn and Lemon Linguine

Prawn and Lemon Linguine

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Prawn and Lemon Linguine is a delicious combination of prawns or shrimps, lemons, garlic and pasta - bursting with Italian flavour!


  • 250 g (½ lb.) linguine, or fettuccine / spaghetti
  • 2 Tbsp olive oil
  • 50 g (2 oz.) bacon or prosciutto, diced
  • 250 g (½ lb.)cherry tomatoes, halved
  • 1 tsp dried oregano
  • pinch of chilli flakes, to taste
  • 3 cloves garlic, finely diced or crushed
  • 125 ml (½ cup.) dry white wine
  • 250 g (½ lb.) large raw prawns, peeled and deveined
  • 30 ml (2 Tbsp) lemon juice
  • zest of 1 lemon
  • 30 g or 2 Tbsp grated Parmesan
  • small bunch of parsley, leaves roughly chopped
  • sea salt and black pepper


  1. COOK THE PASTA: Begin by heating your plates or a serving platter in the oven. Cook the linguine in boiling salted water until al dente. Drain, reserving a small cup of the cooking water.
  2. FRY THE FLAVOURINGS: Meanwhile, heat the olive oil in a frying pan and gently cook the bacon or prosciutto for 2-3 minutes. Add the tomatoes, oregano, chilli flakes and garlic and cook, stirring, for 2 minutes until the garlic is golden and aromatic and the tomatoes have started to soften.
  3. ADD THE PRAWNS: Turn the heat up a little and add the prawns to the pan. Cook for 2-3 minutes until the prawns are pink and cooked through. Pour in the white wine and let it bubble up a bit, then add the lemon juice, zest, Parmesan and about a ladleful of the pasta cooking water. Season with salt and pepper, then toss together well with the cooked pasta.
  4. SERVE: Divide between the heated plates and serve with plenty of chopped parsley and an extra squeeze of fresh lemon.


Imperial and cup measures are approximate. For best and most accurate results use a digital kitchen scale.

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Nutrition Information:
Yield: 2 Serving Size: 1 bowl
Amount Per Serving: Calories: 764Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 44mgSodium: 1088mgCarbohydrates: 91gFiber: 7gSugar: 7gProtein: 30g

Nutrition information is calculated automatically and isn’t always accurate.

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Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 315

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