Prawn Linguine



After trying the M&S Prawn Linguine, and being truly impressed with the flavour, I wanted to see if I could recreate or even better the dish myself. I was so pleased with how this experimental recipe turned out that it only seemed fitting to have it as the first recipe on the blog. This is an easy dish to prepare, looks impressive and tastes delicious. The recipe makes a generous 3 portions, simply increase the ingredients for more leftovers, and what’s even better is this can be kept in the fridge for a few days.

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  • 16 Raw Tiger Prawns (You can use already cooked prawns too)
  • 200g Linguine
  • 2 Shallots finely diced
  • 3-4 Cloves of Garlic crushed
  • 6 Chestnut Mushrooms diced
  • 65g Sundried Tomatoes
  • 100g frozen peas
  • 1 red chilli diced (remove seeds for less heat)
  • 3 tablespoons of Creme Fraiche
  • Salt & Pepper to season
  • Herb Butter/Garlic butter 25g  (These can be bought, or you can add garlic or chopped herbs to butter making your own, or just plain butter)
  • 2 Tablespoons of fresh chopped Chives
  • 5-6 Basil leaves finely chopped
  • 1 Tablespoon Olive Oil



  1. This recipe is made easier if everything is chopped beforehand. So, finely dice the shallots, garlic, mushrooms and chilli first. Chop the basil and chives and leave to the side until the end
  2. Add the linguine to a pot of boiling water, add a sprinkle of salt. Boil the linguine for a total of 10-12 minutes
  3. Drizzle the olive oil to a frying pan and add the shallot, cook on a gentle heat
  4. After 30 seconds add the raw prawns*
  5. After 1-2 minutes, when the prawns start to turn pink and curl up, add the mushroom and garlic
  6. Add peas to the linguine to boil together (saves on washing up and pots when they’re at a premium)
  7. Add half the chilli, herb/garlic butter and sundried tomatoes to the prawns. Occassionally stirring gently
  8. Drain the linguine and peas, add to the prawns and reduce to a low heat
  9. Add the creme fraiche and stir through, combining all the ingredients
  10. Increase the heat for the final 30 seconds
  11. Add the remaining half of the chilli, chopped chives and basil
  12. Serve, season with salt & pepper and enjoy!

*If you use already cooked prawns add them at step 7

Hopefully you enjoy this recipe as much as I did. If you make this make sure to show me on instagram with #studentfoodbible