Prawn Linguine

by Anne Myers-Wright RD/APD

Posted on Mar 27, 02:43 PM in . No comments.

Sometimes the best meals are the ones you put together at the last minute, with the ingredients you have in storage. I always have a packet of frozen prawns in the freezer, just in case. This is pretty much my “emergency” dinner that I can whip up in a hurry when needed. Prawns are a family favourite. They are low in fat and calories and are a good source of protein and selenium as well. This meal shouldnt take more than 20-30 minutes to cook and serves 4.


  • 250 g linguine
  • 30g butter
  • 100 ml white wine
  • 1 teaspoon grated Parmesan cheese
  • 2 cloves garlic, minced
  • Tsp tarragon (or more to taste) (you can substitute parsley if you don’t like tarragon)
  • salt and freshly ground black pepper to taste
  • 500g frozen prawns ( 375g pkt will do…you can add salmon or tuna for extra fish)


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Linguine cooks quite quickly compared to other pastas.

In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, tarragon and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns are cooked through.

Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.

Tags: Linguine, Prawns

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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