Sticky Balsamic White Garlic Prawn Linguine
Linguine with Prawns and Sticky Balsamic
Sticky Balsamic
4
15 minutes
Italian
Dinner
Easy
This quick and flavorful linguine dish features succulent prawns sautéed to perfection, tossed in a glossy Sticky Balsamic White sauce. Finished with fresh parsley and lemon zest, it's a delightful combination of savory and tangy that will elevate your dinner table.
Ingredients
- 400 g linguine
- 500 g raw prawns/shrimp, peeled & deveined
- 4 tbsp extra virgin olive oil
- 4–6 garlic cloves, thinly sliced
- 1 small long red chilli, finely sliced
- 120 ml Sticky Balsamic White
- 60 ml lemon juice, optional, for extra lift
- 1/2 cup flat-leaf parsley, chopped
- 1 lemon, zest
- 1/2 tsp fine sea salt
- pasta water
- Freshly cracked black pepper
- 30 g butter, optional, for a silkier sauce
Directions
Bring a large pot of salted water to the boil. Cook linguine until al dente. Reserve 1 cup (250 ml) pasta water, then drain.
Pat prawns dry and season with a pinch of salt and pepper.
Heat olive oil in a large pan over medium-high heat. Add prawns and cook 60–90 seconds per side until just pink. Remove to a plate.
Reduce heat to medium. Add garlic and chilli to the same pan and cook 30–45 seconds until fragrant (don’t let garlic brown).
Pour in Sticky Balsamic White and simmer 1–2 minutes to reduce slightly and turn glossy.
Add drained linguine and a splash of reserved pasta water (start with 1/4 cup / 60 ml). Toss vigorously to coat. Add butter (if using) and toss again until silky.
Return prawns to the pan for 30–60 seconds to warm through. Add parsley, lemon zest, and (optional) lemon juice. Taste and adjust with salt, pepper, and a little more Sticky Balsamic White (or your favourite) if you want it brighter.
Plate immediately with extra parsley and cracked pepper.