This sexy pasta dish is foolproof and, best of all, you can do all the prep in advance so you’re not running around at the last minute – there’s nothing less romantic than a flustered mess in the kitchen. Just remember, go easy on the garlic if you want the evening to last much longer than dinner. 


  • 150g dried linguine

  • sea salt and freshly ground black pepper

  • olive oil

  • 2 cloves of garlic, peeled and finely sliced

  • 1 fresh red chilli, deseeded and finely sliced

  • 180g raw peeled king prawns (leave a few tails on)

  • 125ml white wine

  • a handful of cherry tomatoes, halved

  • zest and juice of 1 lemon

  • 200g baby spinach, roughly chopped

  • a few sprigs of fresh flat-leaf parsley, leaves picked and chopped

  • a couple of handfuls of rocket


  • 1.

    Cook the linguine in a large pan of salted boiling water according to packet instructions. Meanwhile, add a few lugs of olive oil to a large frying pan on a medium heat, then add the garlic and chilli.

  • 2.

    As soon as the garlic begins to colour, add the prawns and sauté for 1 minute.

  • 3.

    Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

  • 4.

    When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander.

  • 5.

    Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add a little of the reserved cooking water if the sauce is too thick.

  • 6.

    Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 490kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 26g
  • Carbohydrate 69g
  • Sugar 5g
  • Sodium 929mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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