Sizzlin’ hot prawn and spinach linguine

By Jamie Oliver

Sizzlin’ hot prawn and spinach linguine
Jamie Oliver shares his sexy foolproof pasta dish using prawns that's perfect for a romantic evening in.

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.  Jamie Oliver

Serves 2

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 


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. As soon as the garlic begins to colour, add the prawns and sauté for 1 minute. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

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

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.

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


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