Lemon Garlic Linguine With Prawns

I am submitting this recipe for Lemon Garlic Linguine With Prawns to Presto Pasta Nights, which is being hosted this week by Rachel, The Crispy Cook

The Secret Recipe Club challenge is a great way to meet new bloggers. This month, I got to read more about Carrie who blogs over at Carrie’s Sweet Life. Carrie has just become a mum for the second time – congratulations! Their dog Peanut is too cute as well and could be a sister to our two Jack Russell’s who look so similar. This month I did not have time to waste as we only got back from Scotland on the 7th of May and that meant finding a recipe, shopping for it, making it and blogging about it in 2 weeks. I have to admit that I took the easy way out to make sure I could take part in this month’s challenge and I used the search function on the blog (which worked brilliantly) and entered pasta. It has been so long since I have taken part in Presto Pasta Nights that I decided to kill two birds with one stone so to say. The recipe I chose was Lemon Garlic Linguine with Mascarpone and Shrimp.

This is where things got challenging. On the 8th of May I printed the recipe, and attached it to my fridge. Due to a writing deadline on the 15th of May, I did not look at the recipe until the 18th. Early in the morning I read through the ingredient list and added what I needed to my shopping list. I got home after work and took some very large prawns out of the freezer. I had invited my friend Erica for dinner and as she was running late, I decided to get everything ready so that we could eat shortly after she arrived. It was then that I realized that some of the ingredients did not feature in the recipe method. This meant guessing where they were meant to be added, if at all. Even more difficult was that in the method there was mention of several ingredients that weren’t on the ingredient list, and so with no measurements I had to improvise. I could not add the chives which were in the method part of the recipe, as by the time I started cooking it was dark and raining and I did not feel like going to the herb garden. This would have added some colour to the plate which would have made for a prettier picture. However, despite all these issues, the meal got a thumbs up, which was a great result.

Lemon Garlic Linguine With Prawns
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Lemon Garlic Linguine with Mascarpone and Prawns

Recipe Category: Italian, Shellfish
All Rights Reserved: An original recipe from Lavender and Lime


  • 300 g dried linguini
  • 500 g prawns, cleaned, peeled and heads removed (do not discard the heads)
  • 1 lemon, zest only
  • 1.25 mls salt flakes
  • 1.25 mls freshly ground black pepper
  • 30 g butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1.25 mls dried chilli flakes
  • 60 mls chicken stock
  • 60 mls white wine
  • ½ lemon, juice only
  • 60 mls mascarpone cheese


  • Cook your pasta as per the packet instructions and reserve half a cup of the cooking water
  • Pat the prawns dry and toss with half the lemon zest, the salt, and the pepper
  • In a large frying pan over a medium-high heat, melt the butter until the foaming subsides
  • Add the shallot, garlic, and chilli flakes and sauté until the onions are soft
  • Remove and set aside without discarding the butter
  • Cook the prawn heads until well coloured and remove
  • Deglaze the pan with the stock and reduce by half
  • Return the onion mix to the pan with the prawn tails and cook for 90 seconds
  • Turn the prawns and add the wine and the lemon juice
  • Add the mascarpone and bring to the boil
  • Remove the prawns from the pan to ensure they don’t overcook
  • Add the pasta and toss well to coat with the sauce
  • If the sauce needs thinning out, add some or all of the reserved pasta water (a tablespoon at a time)
  • Adjust the seasoning, add the rest of the lemon zest and the prawns and serve straight away

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