Prawn and asparagus linguine

Recipe by Pippa Mattei

Serves 4


  • 8 asparagus stems, chopped at an angle in 3cm pieces
  • 250g cherry tomatoes, halved
  • 4 cloves of garlic, finely chopped
  •  Juice from a lemon
  • 1 glass of white wine
  • 2-4 red chillies (to taste), finely chopped
  • 400g king prawns
  • 400g linguine
  • Olive oil
  • Handful fresh basil, chopped
  • Sprinkle dried oregano
  • Pinch salt and pepper


  1. Fill a saucepan with water and bring to the boil. Add in your pasta and cook for 10-12 mins (see packet instructions).
  2. Whilst the pasta is cooking, put a large frying pan on medium heat and add the olive oil. 
  3. Add the tomatoes and fry for 4 mins. 
  4. Add in the garlic, chilli, asparagus and prawns and cook for another 3 mins.
  5. Pour in the white wine and add the salt, pepper and oregano. 
  6. Leave to simmer for 3-5 mins, until the sauce reduces and thickens.
  7. Once the pasta is cooked, drain and add to the sauce. 
  8. Add the lemon juice and basil and heat for 1 min before plating up.

This recipe first appeared on Gourmet Today, May, 2016.

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