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