Garlic Chilli Prawns with Linguini and Asparagus

Garlic Chilli Prawns with Linguini and Asparagus

By Joanne Barker
0:40 To Prep
0:10 To Cook
4 Servings
Average Rating
Difficulty Easy

This has been a favourite of mine for probably 10 years, my family love it, you can make it less spicy if you like, I really love asparagus and they go so well with the prawns.


  • 1 1/2 kg Green prawns, peeled, deveined
  • 2 bunches Asparagus
  • 1 large punnet cherry tomatoes
  • 3 chopped Spring onions
  • 4 cloves Cloves garlic, diced
  • 1 teaspoon Garlic chilli paste
  • 1 Table spoon sweet chilli sauce
  • 1Tablespoon Butter
  • 1 Tablespoon Olive oil
  • 2 Lemons, finely grated zest
  • Juice of 2 Lemons
  • Fresh Dill chopped
  • 1 Tablespoon chicken stock, salt reduced
  • 1/2 cup Water

Step 1

Peel and de vain prawns, put aside in fridge. Put the water on for linguini, bring to boil and add the pasta. Cook till aldente

Step 2

Chop Garlic, spring onion, Dill and asparagus.

Step 3

Add stock to 1/2 Cup water

Step 4

Remove zest from 2 lemons chop up fine and juice them.

Step 5

Heat oil and butter in wok, fry off the garlic and lemon rind, add garlic chilli sauce, sweet chilli sauce, juice of 2 lemons and add in stock, add the prawns cook for 3mins, add spring onions.

Step 6

Add the asparagas cook for a further 2 mins then add cherry tomatoes and 3/4 of the dill cook for a further 2mins .

Step 7

Serve with the linguini and garnish with the rest of the dill.

Chef's Tips

You can use 1/2 Cup of wine instead of the stock and also put in some cream.

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