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
Scale
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.
