Linguine with prawns

Linguine with prawns

Total: 30 Min. | Active: 30 Min.
healthy and balanced
Nutritional value / person: 637 kcal
, Fat: 22 g
, Carbohydrate: 75 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g pasta (e.g. Linguine)
salted water, boiling
1 tbsp olive oil


2 tbsp olive oil
2 shallots, cut into strips
6 garlic cloves, sliced
400 g frozen prawn tail, peeled and raw (organic), defrosted
50 g butter
2 courgettes (approx. 400 g) quartered lengthwise, shaved into thin strips
1 tsp salt
a little pepper
2 dl white wine
½ bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped
1 organic lemon, cut into wedges
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How it's done

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Cook the pasta in boiling salted water until just al dente. Drain the pasta, return to the pan, add the oil, mix.


Heat the oil in a wide frying pan. Fry the shallots, garlic and prawns for approx. 2 mins. Add the butter, melt. Add the courgette strips and fry for approx. 3 mins., season. Pour in the wine, reduce for approx. 5 mins. Add the pasta, mix, heat gently. Mix in the parsley and mint, plate up. Serve with lemon wedges.

Good to know
Tip: Sprinkle with a few chilli flakes.

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