Spicy garlic prawn linguine with spinach
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Easy
You're going to love how quick this comes together on a busy weeknight. I've combined fresh linguine with a vibrant arrabbiata sauce, tender king prawns, and wilted spinach for something that feels restaurant quality but takes just 25 minutes total. The beauty of this dish is its simplicity and speed, perfect when you want something impressive without fussing in the kitchen. Plus, the spinach packs serious nutritional punch, loaded with iron and vitamins to keep you feeling great. Trust me, this has become my go to when I need dinner fast.
Ella x
Ingredients
- 500 gramsfresh linguine(pack fresh linguine)
- 120 gramsbaby spinach
- 350 gramsarrabbiata sauce
- 150 gramscooked king prawns(pack king prawns in lemon, garlic & parsley)
Detail level
Instructions
- 1
Boil 250g linguine in a large pan of water according to pack instructions. Reserve a cup of cooking water.
- 2
Save 2 handfuls of spinach for later, then put the rest into a colander. Drain the cooked pasta over it to wilt.
- 3
Bring the sauce to a simmer In the now empty pan, drop in the prawns and any marinade and heat through gently until piping hot.
- 4
Fold in the pasta, wilted spinach, and 4-5 tbsp pasta water to help it all come together. Serve in wide bowls with a grind of black pepper. Toss the reserved spinach with seasoning and a little extra virgin olive oil and serve alongside.
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