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Ingredients
  • 250 g Linguine
  • 1 tbsp olive oil
  • 12 large raw king prawns, butterflied with tail left in place
  • 4 spring onions sliced into chunks, try to use a mix of the green and white parts
  • 4 mini red chillies, left whole
  • ¼ tsp chilli flakes
  • 3 cloves garlic, crushed
  • 1½ tbsps red pesto
  • 1 Heaped teaspoon paprika
  • ½ a fish stock cube
  • 14 baby plum tomatoes
  • Sea salt and cracked black pepper
  • Fresh basil leaves, greek is great if you can get it
  • Extra virgin olive oil for serving
Spicy Prawn Linguine Spicy Prawn Linguine
Spicy Prawn Linguine

This is a simple but tasty recipe which I have been cooking for years, again another favourite of my friends. Adjust the chilli to taste, but this is simple and flavoursome.

Prep 20 minutes
Total 20 minutes

Method:

  • Cook the pasta to be al dente in salted water. Do not drain the water away, reserve this for later. Set aside.
  • In a frying pan heat the olive oil and add the prawns, season with salt and cook for around 2-3 minutes, turning halfway. Remove with a slotted spoon and set aside.
  • Add the spring onions to the same pan, add more oil if needed, sauté for a few minutes before adding the chillies, chilli flakes, garlic, pesto and paprika. Stir and cook for a few minutes more.
  • Keep stirring. Crumble in the stock cube (I only use half as they are very salty and we are using the pasta salted water)
  • Add the tomatoes.
  • Turn up the heat and splash in a 1/3 cup of the pasta water and stir, let this reduce a little and let the tomatoes soften, this will take only 2 minutes.
  • Add the prawns back to the pan, with the linguine. Mix and incorporate the linguine with all of the juices and turn off the heat.
  • Sprinkle in the basil leaves, and lots of cracked black pepper, stir one more time.
  • Serve with a very generous drizzle of extra virgin olive oil and some extra basil leaves.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Spicy Prawn Linguine

This is a simple but tasty recipe which I have been cooking for years, again another favourite of my friends. Adjust the chilli to taste, but this is simple and flavoursome.

favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 250 g Linguine
  • 1 tbsp olive oil
  • 12 large raw king prawns, butterflied with tail left in place
  • 4 spring onions sliced into chunks, try to use a mix of the green and white parts
  • 4 mini red chillies, left whole
  • ¼ tsp chilli flakes
  • 3 cloves garlic, crushed
  • 1½ tbsps red pesto
  • 1 Heaped teaspoon paprika
  • ½ a fish stock cube
  • 14 baby plum tomatoes
  • Sea salt and cracked black pepper
  • Fresh basil leaves, greek is great if you can get it
  • Extra virgin olive oil for serving

Method:

  • Cook the pasta to be al dente in salted water. Do not drain the water away, reserve this for later. Set aside.
  • In a frying pan heat the olive oil and add the prawns, season with salt and cook for around 2-3 minutes, turning halfway. Remove with a slotted spoon and set aside.
  • Add the spring onions to the same pan, add more oil if needed, sauté for a few minutes before adding the chillies, chilli flakes, garlic, pesto and paprika. Stir and cook for a few minutes more.
  • Keep stirring. Crumble in the stock cube (I only use half as they are very salty and we are using the pasta salted water)
  • Add the tomatoes.
  • Turn up the heat and splash in a 1/3 cup of the pasta water and stir, let this reduce a little and let the tomatoes soften, this will take only 2 minutes.
  • Add the prawns back to the pan, with the linguine. Mix and incorporate the linguine with all of the juices and turn off the heat.
  • Sprinkle in the basil leaves, and lots of cracked black pepper, stir one more time.
  • Serve with a very generous drizzle of extra virgin olive oil and some extra basil leaves.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com