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rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 4 squid tubes, cut into large strips and lightly score a criss-cross pattern in the inside of the squid.
  • 10 king prawns, peeled and deveined.
  • 1 red chilli, deseeded and roughly chopped.
  • Pinch of chilli flakes.
  • 2 garlic cloves, finely sliced.
  • 1 fennel bulb, trimmed and finely sliced.
  • 1 small onion, cut in half and finely sliced.
  • 1 handful of cherry tomatoes, cut in half.
  • 200 g of dried linguine.
  • 1 small handful of fresh parsley, roughly chopped.
  • 1 small handful of fresh basil, roughly chopped.
Chilli Prawn & Squid Linguine Chilli Prawn & Squid Linguine

Chilli Prawn & Squid Linguine

Prawns, squid, chilli and pasta, does it get any better? This is a cracking little dish that you’ll love. This recipe is really easy and fast to make, you’ll be sat down eating in less than 20 minutes. Perfect for lunch or dinner or if you are anything like me even breakfast.


  1. Get the pasta into a pot of salted boiling water and cook according to the packet.
  2. In a large frying pan add a splash of olive oil and fry the onions, fennel, tomatoes with a pinch of salt over a medium heat for around 5 minutes or till they start to go soft. Then add the garlic and cook for another 5 minutes.
  3. Once you have added the garlic take another frying pan and put over a high heat. Add a drizzle of olive oil and fry the prawns and squid over a high heat with the chilli flakes and a pinch of salt. As soon as the squid hits the pan you’ll see it curl up. Fry quickly on each side for a couple of minutes till the prawns and squid are cooked.
  4. By now everything should be ready to bring together. Add the pasta to the fennel and onions along with the herbs, add the squid and prawns and give it all a good mix. Divide into 2 bowls and enjoy with a nice chilled glass of white wine.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me

Chilli Prawn & Squid Linguine

Prawns, squid, chilli and pasta, does it get any better? This is a cracking little dish that you’ll love. This recipe is really easy and fast to make, you’ll be sat down eating in less than 20 minutes. Perfect for lunch or dinner or if you are anything like me even breakfast.

favorite
print
rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 4 squid tubes, cut into large strips and lightly score a criss-cross pattern in the inside of the squid.
  • 10 king prawns, peeled and deveined.
  • 1 red chilli, deseeded and roughly chopped.
  • Pinch of chilli flakes.
  • 2 garlic cloves, finely sliced.
  • 1 fennel bulb, trimmed and finely sliced.
  • 1 small onion, cut in half and finely sliced.
  • 1 handful of cherry tomatoes, cut in half.
  • 200 g of dried linguine.
  • 1 small handful of fresh parsley, roughly chopped.
  • 1 small handful of fresh basil, roughly chopped.
  1. Get the pasta into a pot of salted boiling water and cook according to the packet.
  2. In a large frying pan add a splash of olive oil and fry the onions, fennel, tomatoes with a pinch of salt over a medium heat for around 5 minutes or till they start to go soft. Then add the garlic and cook for another 5 minutes.
  3. Once you have added the garlic take another frying pan and put over a high heat. Add a drizzle of olive oil and fry the prawns and squid over a high heat with the chilli flakes and a pinch of salt. As soon as the squid hits the pan you’ll see it curl up. Fry quickly on each side for a couple of minutes till the prawns and squid are cooked.
  4. By now everything should be ready to bring together. Add the pasta to the fennel and onions along with the herbs, add the squid and prawns and give it all a good mix. Divide into 2 bowls and enjoy with a nice chilled glass of white wine.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me