Shrimp/prawns, pasta, sundried or cherry tomatoes, tossed in lovely sauce and a kick of chili! This pasta dish is so delicious and comforting!
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Prawn Linguine Pasta
Linguine is a form of pasta that is wider than spaghetti, but thinner than fettuccine. This Italian pasta is usually made with seafood or pesto and is usually available in flour and whole wheat versions . I like to cook linguine pasta with clams or prawns, so this recipe that I cooked, photographed and had as well is made with prawns (it was REALLY good so had to blog it right away!).
I like cooking this dish on busy days, as it takes less than 20 minutes to prepare and cook this meal. It’s one of these recipes where the end results looks like there was so much effort put into this, but in fact, it’s super easy and quick.
I really like cooking with prawns, they’re so easy and quick to cook (unless you have to peel them yourself!), they’re healthy and delicious. I tried calculating how much would this meal cost if you make it at home, and below are the numbers…
- 250 grams linguine pasta ($0.38 – £0.30)
- 1 tbsp butter ($0.07 – £0.06)
- 2 garlic cloves ($0.05 – £0.04)
- 1 red
chilli($0.12 – £0.10)
- 1/3 cup dry white wine ($0.5 – £0.40)
- 200 grams king prawns ($2.5 – £2)
- 10 cherry tomatoes ($0.38 – £0.30)
The total is £3.20 which works out as £1.60 ($2) per portion.
*Prices are calculated from one of UK supermarkets website, prices are approximate just to give you an idea.
This encourages me to cook at home more often, as it means not only that I can save A LOT of money instead of eating out, but I also know what’s exactly in my food! Fresh home cooked food is the best, isn’t it?
HOW TO COOK SHRIMP LINGUINE IN THE INSTANT POT
Ever since I got myself an Instant Pot, I’ve been obsessed with it. It makes cooking SO easy, I cooked this prawn or shrimp linguine is just 4 minutes, can you imagine?
First, you have to saute the garlic and chopped sun-dried tomatoes. Then add the pasta, frozen shrimps, vegetable stock, seasonings, rosemary etc
Make sure that your IP is in sealing position, and pressure cook for 4 minutes if you like al dente pasta or 5 minutes for softer pasta.
You must use frozen shrimps for this recipe to work, as cooking fresh shrimps for that long can result in rubbery shrimps. If you only have fresh shrimps available, then cook the pasta for 2-3 minutes of high pressure and do a quick release. Add the shrimps, seal again and pressure cook for 2 more minutes then do a quick release and serve.
Make sure that the pasta is covered with liquid before you start cooking.
If at the end of the cooking, you feel like there’s too much liquid. That’s ok as that works as the sauce and it thickens as the pasta cools down a little with the help of the starch from the pasta. The best thing about this recipe is that you don’t need to drain the pasta, and everything is cooked in one pot!
I hope that you will give this shrimp pasta a try. If you make this prawn linguine pasta, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see your creations!
- 1 tbsp butter
- 2 garlic cloves minced
- 5 tbsp dry white wine
- 125 grams linguine pasta
- 200 grams king prawns/shrimps
- 1 red chilli seeded and chopped OR 1 tsp red chilli flakes
- 10 sun-dried tomatoes or fresh cherry tomatoes halved
- salt and black pepper
- basil leaves or rosemary sprig optional
- 750 ml Vegetable stock for Instant Pot only
Prawn linguine on the stovetop:
- Cook the pasta according to the packet instructions.
- Meanwhile, melt butter in a frying pan and toss garlic with chilli until garlic is fragrant.
- Add white wine and cook until reduced by 1/3, about 1 minute.
- Add prawns, and cook for a few minutes while stirring regularly until they turn pink.
- Add cherry tomatoes, and cook for a couple of more minutes.
- Drain pasta, and toss in prawn mixture. Season with salt, black pepper, and rosemary or basil if using. Serve immediately.
Prawn linguine in the Instant Pot
- Set your Instant Pot to “Saute medium”, melt the butter and saute the garlic and sundried tomatoes. Add wine, and cook until reduced by 1/3.
- Add pasta, if it’s too long to fit into the pot, then break it in half.
- Add frozen shrimps/prawns, vegetable stock and seasoning. Using a spoon mix the ingredients to make sure that all the pasta is covered with liquid.
- Close the lid, make sure that your IP is sealed and cook on “high pressure” for 4 minutes for al dente pasta, and for 5 minutes for softer pasta.
- Do a quick release and serve.
- If cooking in the Instant Pot, the shrimps must be frozen. As cooking fresh prawns for that long can result in rubbery shrimps.
- If you only have fresh shrimps available, then cook the pasta for 2-3 minutes, then open the pressure cooker after doing a quick release. Add shrimps, then cook for 2 more minutes + QR.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was first posted on March 20th, 2017. Then edited with new images and more information on December 1st, 2018.