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
Scale
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.
