King Prawn Linguine with Chilli and Asparagus

I have had a request for my King Prawn Linguine recipe so here it is!

This recipe won a competition to appear in Lakeland’s 50th Anniversary cookbook, something which I am very proud of. I am on the page next to Heston Blumenthal, followed by Michel Roux jr!

I get my prawns from the Chinese cash and carry, they are raw frozen prawns and are much better than anything you can get in the supermarkets. I would highly recommend getting some of these as they make a world of difference.


King Prawn Linguine with Garlic , Chilli and Asparagus.

Prep – 2 hours.

Serves 2

1 packet of large King Prawns (around 8 -10 prawns per person)

1 bundle of asparagus

3 large cloves of garlic

2 green birds eye chillis

2 dried red chillis

Half a packet of dried linguine or Spaghetti

5 tbsp Olive Oil.

Salt and Black Pepper

Parmasan cheese to serve.


A couple of hours before you want to serve chop half the garlic into thin slices and crush the other half. Chop the birds eye chillis leaving in the seeds if you want the dish to be very hot.

gently fry the garlic and chilli and dried chilli in 5 tablespoons of olive oil for around 2 minutes taking care not to burn the garlic, then take off the heat and leave for a couple of hours to infuse.


When you are ready to eat;

Prepare a bowl of cold water and ice.

Prepare the tips of the asparagus by snapping in half to get rid of the woody ends. Place the asparagus tips in a pan of salted boiling water and cook for 2 minutes.

After 2 minutes remove from the boiling water using a slotted spoon and place immediately into the ice water bath, This will stop the cooking process and ensure that the asparagus stays bright green and crisp.

Place the asparagus on a paper towel to remove all excess water.

Season the prawns with salt and pepper.

Add more water to your pan, bring to the boil and add salt. Add half a packet of dried spaghetti and a drop of oil to prevent sticking. Boil the pasta without a lid for around 10 minutes until the pasta is al dente, (Not too hard but not too soft).

When the pasta is almost done warm your oil and gently fry your king prawns and asparagus for a few minutes in the garlic and chilli oil until the prawns are warmed through. ( If using raw prawns add before the asparagus and cook until pink), then remove your dried chilli’s.

Take your pasta from the pan and drain well then add to the frying pan with your prawns and asparagus and toss until the pasta is coated thoroughly in the oil and the prawns are distributed evenly.

Salt to taste

Serve in a large bowl with freshly ground black pepper and a touch of parmesan cheese.

I would recommend this book though as there are lots of good recipes in it and all proceeds go to Children in Need.




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