If you’re craving a dish that perfectly balances spicy kick and zesty freshness, this Sriracha & Lime Prawn Linguine Recipe is going to become your new weeknight favorite. The tender prawns coated in a creamy, tangy sauce enhanced with sriracha and lime are tossed with al dente linguine, creating a vibrant and comforting meal that feels special but comes together in under 30 minutes. Its flavorful simplicity and beautiful combination of bold tastes make it a dish you’ll want to share again and again.
Ingredients You’ll Need
This Sriracha & Lime Prawn Linguine Recipe features simple yet essential ingredients, each chosen to bring out the perfect balance of heat, creaminess, and citrus brightness. From fresh prawns to tangy lime juice, these components harmonize to create a deliciously textured and colorful plate.
- 12 ounces linguine: Provides the perfect sturdy base to soak up the sauce while maintaining a satisfying bite.
- 1 tablespoon olive oil: Used for searing the prawns, giving them a light, caramelized exterior.
- 1 pound raw prawns, peeled and deveined: The star protein, tender and quick-cooking for maximum flavor.
- 3 cloves garlic, minced: Adds a pungent, savory note that complements the heat and citrus.
- 1 tablespoon butter: Adds richness and depth to the sauce’s base.
- 1 tablespoon sriracha: Brings the signature spicy element that enlivens the entire dish.
- 1 teaspoon lime zest: Offers bright, aromatic citrus flavor that cuts through the creaminess.
- 2 tablespoons fresh lime juice: Delivers a fresh tang that balances the richness and heat.
- 1/2 cup heavy cream: Creates the luscious, silky sauce that coats every strand of linguine.
- 1/3 cup grated Parmesan cheese: Adds umami and a subtle salty finish to the sauce.
- 1/4 teaspoon salt: Enhances all the natural flavors perfectly.
- 1/4 teaspoon black pepper: Provides a gentle warm spice without overpowering the other flavors.
- 1/4 cup chopped fresh cilantro: A fresh herbal note that adds color and brightness at the end.
How to Make Sriracha & Lime Prawn Linguine Recipe
Step 1: Cook the Linguine
Begin by boiling your linguine in generously salted water until al dente. The timing here is crucial—overcooked pasta will lose that delightful chew that contrasts beautifully with the creamy sauce. Don’t forget to reserve about half a cup of the pasta water before draining, as it’s key to adjusting the sauce consistency later.
Step 2: Sear the Prawns
Heat olive oil in a large skillet over medium heat, then add the raw prawns. Cook them for about 2 to 3 minutes on each side until they turn pink and opaque. This quick sear locks in their natural juices, ensuring they stay tender and slightly caramelized. Once cooked, set the prawns aside so you can build the sauce in the same pan with all the infused flavors.
Step 3: Build the Sauce
In the same pan, melt the butter and toss in the minced garlic. Cook this mixture for about 30 seconds; just enough to release that mouthwatering garlic aroma without burning it. Stir in the sriracha to introduce that smoky spiciness, then add the lime zest and fresh lime juice. This combination creates a vibrant, tangy base that dances on your taste buds.
Step 4: Finish the Creamy Sauce
Pour in the heavy cream and let it simmer gently for 2 to 3 minutes, allowing it to thicken slightly. Then, incorporate the grated Parmesan cheese along with salt and black pepper, stirring until smooth and creamy. Return the prawns to the pan and add your drained linguine, tossing everything together. If the sauce seems too thick, a splash of reserved pasta water will help loosen it to a silky perfection.
Step 5: Garnish and Serve
Immediately remove the skillet from the heat and sprinkle the chopped fresh cilantro on top. This final touch adds a burst of color and a fresh, bright flavor that elevates the entire dish. Your Sriracha & Lime Prawn Linguine Recipe is now ready to enjoy!
How to Serve Sriracha & Lime Prawn Linguine Recipe
Garnishes
Fresh chopped cilantro is a must for adding brightness and a touch of herbal freshness. You can also add thin slices of lime on the side for those who want an extra burst of citrus. A light dusting of additional Parmesan can make each bite irresistibly cheesy and comforting.
Side Dishes
This dish pairs wonderfully with light, crisp side options. A simple green salad with a tangy vinaigrette cuts through the creaminess, while garlic bread or crusty baguette slices help scoop up every last bit of sauce. Steamed or roasted veggies like asparagus or broccoli add a lovely vibrant contrast and some healthy crunch.
Creative Ways to Present
For a fun twist, serve the linguine in shallow bowls or even hollowed-out lime halves for a playful citrus presentation. Sprinkling toasted pine nuts or crushed chili flakes on top can add texture and an extra layer of flavor. If you’re feeling fancy, drape a few edible flowers or microgreens for a restaurant-quality look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sriracha & Lime Prawn Linguine Recipe in an airtight container in the refrigerator for up to 2 days. Because seafood is involved, it’s best to enjoy it fresh but refrigeration will keep it tasty for an extra meal or two.
Freezing
Freezing isn’t ideal for this dish, as the cream sauce can separate and prawns may become rubbery. If needed, freeze the components separately—prawns and sauce apart from the pasta—for best results, and thaw gently before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or cream to restore the sauce’s silkiness. Avoid microwaving at full power, which can toughen the prawns and cause the sauce to split.
FAQs
Can I use shrimp instead of prawns in this recipe?
Absolutely! Shrimp and prawns are quite similar in texture and flavor, so you can easily substitute shrimp without any impact on the deliciousness of this Sriracha & Lime Prawn Linguine Recipe.
How spicy is the dish, and can I adjust the heat?
The heat level is moderate with the measured tablespoon of sriracha, but it’s very easy to tailor to your preference. Add more sriracha for extra kick or reduce it for a milder dish that still tastes fantastic.
What can I substitute for heavy cream if I want a lighter version?
You can swap heavy cream with half-and-half or even coconut milk for a dairy-free twist. This will lighten the sauce but still keep a creamy texture with delicious results.
Can this recipe be made gluten-free?
Yes! Just use gluten-free linguine or any gluten-free pasta you prefer. Make sure to check the labels to ensure all other ingredients, particularly the sriracha, are gluten-free as well.
Is it okay to use frozen prawns?
Frozen prawns can work in a pinch, but be sure to thaw and pat them dry thoroughly before cooking to avoid excess moisture, which can make the sauce watery and affect the sear on the prawns.
Final Thoughts
This Sriracha & Lime Prawn Linguine Recipe has all the qualities of a cherished, go-to meal: straightforward preparation, exciting flavors, and that perfect balance of spicy and tangy zest with buttery creaminess. I can’t wait for you to try it and make it your own—trust me, it’s the kind of pasta that you’ll want to invite friends over just to see their faces when they taste it!
Print
Sriracha & Lime Prawn Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
This vibrant Sriracha & Lime Prawn Linguine combines tender prawns sautéed with a zesty, creamy sauce infused with fresh lime and spicy sriracha, tossed with perfectly cooked linguine. A quick and flavorful dish that balances heat, citrus, and richness, ideal for an easy weeknight main course with an Asian-inspired twist.
Ingredients
Pasta
- 12 ounces linguine
Proteins
- 1 pound raw prawns, peeled and deveined
Sauce & Seasonings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon sriracha
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Sauté the Prawns: Heat the olive oil in a large skillet over medium heat. Add the prawns and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove them from the skillet to a plate and set aside.
- Prepare the Sauce: In the same skillet, melt the butter and add the minced garlic. Cook for about 30 seconds until fragrant. Stir in the sriracha, lime zest, and lime juice.
- Simmer the Cream Sauce: Pour in the heavy cream and let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
- Combine Prawns and Pasta: Return the cooked prawns to the skillet, then add the drained linguine. Toss everything together to coat the pasta and prawns evenly with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce for a silky texture.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh cilantro over the top. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of sriracha to suit your preferred spice level.
- For a lighter sauce, substitute heavy cream with half-and-half.
- Prawns can easily be replaced with scallops or chicken if preferred.
