Sharing Platter Linguine with Prawn Pil Pil, Burst Cherry Tomatoes & Charred Lemon Recipe

Introduction

This sharing platter linguine with prawn pil pil combines juicy burst cherry tomatoes and vibrant charred lemon for a bright, flavorful dish. It’s perfect for a casual meal where everyone can dig in and enjoy bold Mediterranean-inspired flavors together.

Ingredients

• 300g linguine
• 2 lemons (1 halved, 1 juiced)
• 100ml olive oil
• 3 large garlic cloves, finely sliced
• 300g Morrisons The Best Dulciz Vine Tomatoes
• 2 tsp sweet smoked paprika
• ½ tsp chilli flakes
• 15g flat-leaf parsley, roughly chopped
• 300g Morrisons Market Street ready-to-eat jumbo prawns

Instructions

1. Step 1: Cook the linguine in a large pan of boiling salted water following the package instructions until al dente. Drain and set aside.
2. Step 2: Heat a medium, high-sided frying pan over high heat. Place the lemon halves cut-side down and cook for 2-3 minutes until they begin to brown and char. Remove and set aside.
3. Step 3: Reduce the heat to medium, add the olive oil and garlic to the pan. Cook for 2-3 minutes, stirring constantly until the garlic is fragrant and starting to turn golden.
4. Step 4: Add the vine tomatoes to the pan. Season with salt and black pepper. Cook for 6-7 minutes, stirring frequently, until the tomatoes burst and become juicy.
5. Step 5: Sprinkle in the smoked paprika, chilli flakes, and a little more salt and pepper. Cook for an additional 2-3 minutes to develop the flavors.
6. Step 6: Stir in the cooked linguine, chopped parsley, lemon juice, and the ready-to-eat prawns. Toss everything together and heat through gently for 1-2 minutes.
7. Step 7: Serve the linguine on a large sharing platter with the charred lemon halves on the side for squeezing over just before eating.

Tips & Variations

• For extra heat, add more chilli flakes or a splash of hot sauce to the tomato sauce.
• Swap jumbo prawns for cooked squid or scallops to vary the seafood.
• If fresh parsley isn’t available, substitute with fresh basil or coriander for a different herbal note.
• Use canned cherry tomatoes if fresh aren’t available, but reduce cooking time slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil if the pasta feels dry. The prawns are best eaten fresh, so avoid reheating multiple times to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use thawed frozen prawns, but be sure they are fully defrosted and drained before adding. Cook them briefly to avoid becoming rubbery.

What can I substitute if I don’t have smoked paprika?

If you don’t have smoked paprika, use regular paprika or a mix of mild chili powder and a pinch of cumin for a smoky flavor.

Sharing Platter Linguine with Prawn Pil Pil, Burst Cherry Tomatoes & Charred Lemon Recipe

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★★★★★

4.8 from 91 reviews

A vibrant and flavorful sharing platter featuring linguine tossed with juicy burst cherry tomatoes, fragrant garlic, smoky paprika, spicy chilli flakes, and succulent jumbo prawns, finished with charred lemon halves for an added citrus zing. Perfect for a communal dinner with a balance of fresh ingredients and bold flavors.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Frying
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

Pasta

• 300g linguine

Seafood and Produce

• 2 lemons, 1 halved, 1 juiced
• 300g Morrisons Market Street ready-to-eat jumbo prawns
• 300g Morrisons The Best Dulciz Vine Tomatoes
• 15g flat-leaf parsley, roughly chopped

Flavorings and Oils

• 100ml olive oil
• 3 large garlic cloves, finely sliced
• 2 tsp sweet smoked paprika
• ½ tsp chilli flakes
• Salt and black pepper, to season

Instructions

1. Cook the pasta: Bring a large pan of salted water to a boil and cook the linguine following the package instructions until al dente. Drain and set aside.
2. Char the lemon halves: Heat a medium, high-sided frying pan over high heat. Place the lemon halves cut-side down in the pan and cook for 2-3 minutes until they start to brown and char. Remove the lemons and set aside on a plate.
3. Sauté garlic and burst tomatoes: Reduce the heat to medium, add the olive oil to the same pan, and cook the finely sliced garlic for 2-3 minutes, stirring continuously to avoid burning. Add the cherry tomatoes, season with salt and black pepper, and cook for 6-7 minutes, stirring frequently until the tomatoes burst and release their juices.
4. Add spices: Sprinkle in the sweet smoked paprika, chilli flakes, and a little more salt and pepper. Stir and cook for an additional 2-3 minutes to combine the flavors well.
5. Combine pasta and prawns: Stir through the cooked linguine, chopped parsley, freshly squeezed lemon juice, and ready-to-eat jumbo prawns. Mix everything well and heat gently until the prawns are warmed through.
6. Serve: Plate the linguine mixture and serve with the grilled lemon halves on the side for squeezing over the dish as desired.

Notes

• Use high-quality olive oil for the best flavor in the garlic and tomato sauce.
• The charred lemons add a smoky citrus depth—don’t skip grilling them.
• Adjust chilli flakes to your preferred spice level.
• Make sure not to overcook the prawns; as they are pre-cooked, just warming them is enough.
• The bursting of tomatoes creates a fresh, juicy sauce without needing to add water or broth.

Keywords: linguine, prawn pil pil, burst cherry tomatoes, charred lemon, seafood pasta, smoky paprika, garlic pasta, Mediterranean pasta dish