Prawn Linguine with Parsley, Lemon, and Harissa

Ingredients

• 400 g Linguine Pasta (dry, any brand)
• 300 g Raw Prawns (peeled and deveined)
• 30 g Fresh Parsley (stems removed, roughly chopped)
• 1 Lemon (zested and juiced)
• 2 tbsp Harissa Paste (store‑bought, adjust to heat preference)

Instructions

1. Boil Pasta Water

   Fill a large pot with 4 L of water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Linguine

   Add the linguine to the boiling water and cook according to package directions (usually 9‑11 minutes) until al dente. Reserve ½ cup of pasta water, then drain using a colander.

   Time: PT10M

   Temperature: 100°C

3. Sauté Prawns with Harissa

   While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the prawns and cook 1‑2 minutes per side until pink, then stir in the harissa paste and cook another 30 seconds.

   Time: PT4M

   Temperature: 190°C

4. Add Lemon and Parsley

   Remove the skillet from heat, add the lemon zest, lemon juice, and chopped parsley. Toss to combine; if the sauce looks dry, add a splash of the reserved pasta water.

   Time: PT2M

5. Combine Pasta and Sauce

   Add the drained linguine to the skillet, toss everything together over low heat for 1‑2 minutes, allowing the pasta to absorb the flavors.

   Time: PT1M

   Temperature: 180°C

6. Serve

   Plate the pasta, garnish with a few extra parsley leaves and an optional drizzle of olive oil. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Linguine Pasta: Spaghetti, Fettuccine
• Instead of Raw Prawns: Shrimp
• Instead of Fresh Parsley: Cilantro, Basil
• Instead of Lemon: Lime
• Instead of Harissa Paste: Sambal Oelek, Chili Garlic Paste

Equipment Needed

• Large Pot
• Colander
• Skillet (large)
• Wooden Spoon
• Tongs (optional)
• Serving Bowl
• Zester or Microplane (optional)

Critical Steps — Do Not Skip

• Cooking the prawns just until they turn pink to avoid rubbery texture
• Cooking the pasta al dente and reserving pasta water for sauce emulsification

Chef Tips from the Video

• Use freshly squeezed lemon juice for maximum brightness.
• A pinch of smoked paprika can add depth without overpowering the harissa.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of pasta and prawns changes.

Room temperature: Can sit at room temperature for up to 2 hours; discard after.

Make-Ahead Tips

• Harissa‑lemon sauce can be prepared 2 hours ahead and kept refrigerated; reheat gently before tossing with pasta.