If you’re craving a dish that bursts with zesty freshness, a kick of spice, and tender seafood, you’re going to absolutely love making and sharing this Sriracha & Lime Prawn Linguine Recipe. It combines succulent prawns cooked in a fiery, tangy sauce with perfectly al dente linguine, resulting in a vibrant and satisfying meal that’s simple enough for weeknights but special enough to impress guests. Each bite brings together the heat of sriracha, the brightness of lime, and the silky richness of butter, creating a dance of flavors that linger and delight.
Ingredients You’ll Need
Getting this recipe right is all about using simple, fresh ingredients that come together harmoniously. Each item plays a crucial role—from the linguine that holds the sauce beautifully, to the lime and sriracha that balance heat and zing perfectly.
- Linguine, 300 g: The flat, thin pasta is perfect for catching every bit of that spicy, tangy sauce.
- Olive Oil, 2 tablespoons: Provides a smooth base to sauté garlic and prawns, infusing a subtle fruity flavor.
- Garlic Cloves, 3 minced: Adds aromatic depth and a warm, inviting scent to the dish.
- Raw Prawns, 250 g peeled and deveined: Tender and sweet, they’re the star protein soaked in all the vibrant flavors.
- Sriracha Sauce, 2 tablespoons: Brings just the right amount of heat and tang without overpowering the other ingredients.
- Lime Juice, 2 tablespoons: Brightens the dish with fresh citrus notes, perfectly balancing the spice.
- Lime Zest, 1 teaspoon: Offers an extra punch of fragrant citrus aroma and flavor.
- Soy Sauce, 1 tablespoon: Adds savory depth and umami richness to the sauce.
- Honey, 1 teaspoon: Softens the heat and lends a gentle sweetness for harmony.
- Unsalted Butter, 1 tablespoon: Enriches the sauce, giving it a glossy, silky texture.
- Fresh Coriander, 2 tablespoons chopped: Adding a fresh, herbal brightness as a garnish.
- Spring Onions, 2 thinly sliced: Provides crunch and a mild onion bite along with a pop of green color.
- Salt and Black Pepper to taste: Essential for seasoning and balancing all the zesty, spicy flavors.
How to Make Sriracha & Lime Prawn Linguine Recipe
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a boil; this is crucial to season the pasta properly. Cook the linguine until it’s just al dente, which means it should still have a gentle bite and not be mushy. Before draining, don’t forget to scoop out half a cup of the pasta water—this starchy water will come in handy later for adjusting the sauce consistency.
Step 2: Sauté the Garlic and Prawns
Heat olive oil in a frying pan over medium heat, then add the minced garlic. As soon as it becomes fragrant and slightly golden, toss in the raw prawns. Cook them for about 2 to 3 minutes until they turn pink and opaque—this quick cook ensures they stay tender and juicy.
Step 3: Add the Flavorful Sauce
Now, let’s bring on the flavor! Stir in the sriracha sauce, soy sauce, honey, lime juice, and lime zest with the prawns. This combination is where all the magic happens—the heat from sriracha balanced perfectly by the citrus and sweetness, creating a sauce that’s tangy, spicy, and irresistibly delicious.
Step 4: Combine the Pasta and Sauce
Next, add your drained linguine back into the pan with the prawn sauce. Pour in a splash of the reserved pasta water to loosen the sauce and help it cling to every strand. Toss everything together with the unsalted butter, which melts into the sauce making it splendidly glossy and silky.
Step 5: Finish with Fresh Herbs and Onions
Finally, stir in chopped coriander and sliced spring onions to the linguine. These fresh elements lighten the dish and add a vibrant, fresh finish that balances the richness and spiciness perfectly.
Step 6: Plate and Garnish
Serve your linguine warm, garnished with a sprinkle of extra lime zest for that eye-catching citrus pop. Now you’re ready to dig into one of the most flavorful pastas you’ve ever made!
How to Serve Sriracha & Lime Prawn Linguine Recipe
Garnishes
To really elevate your presentation, try adding a few more vibrant elements such as thinly sliced red chili for an extra kick, or a wedge of lime on the side so everyone can add extra zing if they wish. Fresh coriander sprigs scattered over the top add lovely color and aroma that make the dish feel fresh and inviting.
Side Dishes
This linguine pairs beautifully with crisp salads, like a simple rocket and cherry tomato salad dressed in lemon vinaigrette. Alternatively, serve with garlic bread or a warm crusty baguette, perfect for mopping up every last drop of the luscious sauce.
Creative Ways to Present
For an impressive dinner party twist, serve this prawn linguine in individual shallow bowls with a sprinkle of spring onions and coriander on top. For a casual vibe, pile it high on a rustic wooden board with small bowls of extra lime wedges and chili slices nearby. The colorful, glossy noodles with bright prawns always look stunning.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Sriracha & Lime Prawn Linguine Recipe, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, but try to enjoy it sooner for the best flavor and texture, as seafood can lose its lusciousness over time.
Freezing
This dish is best enjoyed fresh and does not freeze well because pasta and seafood tend to become rubbery or dry after freezing and thawing. If you want to prep ahead, cook the sauce and prawns separately and freeze the sauce without pasta, then cook fresh pasta when ready to serve.
Reheating
When reheating, warm gently in a skillet over low heat with a splash of water to loosen the sauce, stirring often. Avoid microwave reheating which can overcook the prawns and dry out the noodles.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine is ideal for soaking up the sauce, feel free to use spaghetti, fettuccine, or even penne depending on your preference or pantry availability.
Is it possible to make this dish vegetarian?
Yes! Swap the prawns for sturdy vegetables like sautéed mushrooms, bell peppers, or tofu for a delicious vegetarian take on the Sriracha & Lime Prawn Linguine Recipe.
How spicy is this dish?
The heat level depends on the amount of sriracha you use. This recipe has a moderate kick, but you can add more or less sriracha or even chili flakes to suit your personal spice tolerance.
What can I substitute for fresh coriander?
If you’re not a fan of coriander, fresh parsley or basil make excellent alternatives to add that fresh, herby note.
Can I prepare this dish in advance for a dinner party?
You can prep components ahead, like cooking the prawns and making the sauce, then combine with freshly cooked linguine just before serving for the best taste and texture experience.
Final Thoughts
This Sriracha & Lime Prawn Linguine Recipe is a true celebration of bold flavors and effortless cooking. It’s a recipe I love turning to when I want something fast, fresh, and seriously tasty that feels special without fuss. Give it a try, invite a friend over, and watch this vibrant dish become an instant favorite in your kitchen too.
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Sriracha & Lime Prawn Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Fusion, Asian-inspired Italian
Description
A vibrant and flavorful Sriracha & Lime Prawn Linguine recipe combining spicy, tangy, and savory elements. Tender prawns are cooked in a zesty sauce of sriracha, lime, soy, and honey, perfectly tossed with al dente linguine and finished with fresh coriander and spring onions for a refreshing crunch.
Ingredients
For the Pasta
- 300 g linguine
- Salt, to taste (for pasta water)
For the Sauce and Prawns
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 250 g raw prawns, peeled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon unsalted butter
For Garnish
- 2 tablespoons fresh coriander, chopped
- 2 spring onions, thinly sliced
- Extra lime zest, for garnish
- Salt and black pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil for the linguine to ensure it cooks evenly and absorbs some seasoning.
- Cook Linguine: Add linguine to the boiling water and cook until al dente, about 8-10 minutes, depending on package instructions. Reserve ½ cup of pasta water before draining to help loosen the sauce later.
- Sauté Garlic: In a frying pan, heat olive oil over medium heat and sauté minced garlic until fragrant but not browned, approximately 1 minute.
- Cook Prawns: Add the peeled and deveined prawns to the pan and cook for 2–3 minutes until they turn pink and opaque. Stir frequently to cook evenly.
- Add Sauce Ingredients: Stir in sriracha sauce, soy sauce, honey, lime juice, and lime zest to the prawns and garlic. Mix well to coat and combine flavors.
- Toss Linguine: Add the drained linguine to the pan along with a splash of reserved pasta water. Stir in unsalted butter and toss everything together until the pasta is glossy and the sauce evenly coats it.
- Finish with Fresh Herbs: Remove from heat and gently fold in chopped fresh coriander and sliced spring onions for freshness and color.
- Plate and Serve: Transfer linguine to plates, garnish with extra lime zest, season with salt and black pepper to taste, and serve warm.
Notes
- Reserve some pasta water before draining to help loosen and emulsify the sauce for a silky texture.
- Adjust the amount of sriracha based on your preferred spice level.
- Use fresh lime juice for the best citrus flavor; bottled lemon juice can be used as a substitute in a pinch but with a slightly different taste.
- To make it gluten-free, substitute linguine with gluten-free pasta.
- Ensure prawns are fresh or properly thawed before cooking for optimal texture and flavor.
- Butter adds richness, but can be omitted or replaced with a dairy-free alternative for a lighter or vegan-friendly dish.
