Tomato, Chilli & Prawn Linguine – A Quick & Easy Weeknight Pasta
Published on February 23th, 2026
Intermediate
If you’re looking for a vibrant, flavour packed pasta that feels restaurant worthy yet comes together in under 30 minutes, this Tomato, Chilli & Prawn Linguine is exactly that. Sweet cherry vine tomatoes blister into a light, silky sauce, fresh red chilli adds gentle heat, and king prawns bring delicate seafood sweetness. A touch of lemon zest lifts everything beautifully, while torn basil finishes the dish with fresh, aromatic notes.
This is the kind of chilli prawn linguine recipe that works just as well for a relaxed midweek supper as it does for an effortless dinner with friends. Simple ingredients, bold Mediterranean flavours, and minimal fuss — that’s the magic.
Why This Tomato Chilli Prawn Linguine Works
• Ready in around 20–25 minutes
• Light yet satisfying
• Naturally dairy free
• Balanced with sweet, spicy and citrus notes
• Perfect for warm evenings or quick weeknight cooking
The lemon zest is the secret hero here. It complements the sweetness of the tomatoes and prawns, cutting through the richness of the olive oil and bringing the whole dish together.
Ingredients (serves 4)
- 300g dried linguine (or spaghetti)
- 2 tbsp olive oil
- 400g cherry vine tomatoes
- 1 red chilli, deseeded and finely chopped
- 3 cloves garlic, thinly sliced
- 150g king prawns
- ½ unwaxed lemon, zest and juice
- 12g fresh basil, leaves torn
- Salt, to season
Instructions:
- Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Before draining, reserve a mug of the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over high heat. Add the cherry tomatoes and cook for about 3 minutes, until they begin to blister and soften.
- Reduce the heat slightly and add the chopped chilli and sliced garlic. Cook for 3–4 minutes, stirring frequently, until fragrant.
- Add the king prawns and cook for 1–2 minutes until they turn pink and opaque.
- Transfer the drained pasta directly into the pan with the tomato and prawn mixture. Add the lemon zest, lemon juice and half of the torn basil.
- Toss everything together, adding a splash of the reserved pasta water as needed to create a light sauce that coats the linguine. Season to taste.
- Scatter over the remaining basil and serve immediately.
Tips for the Best Chilli Prawn Linguine
- Use good quality king prawns for the sweetest flavour.
- Don’t overcook the prawns — they should be just pink and tender.
- Adjust the chilli to suit your heat preference.
- Spaghetti works beautifully if you don’t have linguine.
Serving Suggestions
Serve this tomato chilli prawn linguine with a crisp green salad and a slice of warm bread to soak up the sauce. A chilled glass of white wine pairs beautifully with the citrus and seafood notes.
Fresh, fast and full of flavour, this easy prawn linguine with chilli and tomato proves that simple ingredients can deliver seriously impressive results.
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