Photo of Pea, prawn & chilli linguine by WW

Pea, prawn & chilli linguine

Points® value
Total Time
30 min
10 min
20 min
Fresh colours and full-on flavour unite in this simple and satisfying dish that makes a wonderful spring meal


White pasta, dry

200 g, linguine

Olive Oil

1 tablespoon(s)


4 clove(s), thinly sliced

Chilli flakes

½ teaspoon(s), level


1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

King Prawns, Raw

300 g

Dry white wine

50 ml

Peas, frozen, boiled

120 g

Basil, fresh

1 tablespoon(s), finely shredded, plus extra to serve


  1. Cook the pasta in a large pan of salted boiling water, according to pack instructions or until al dente. Drain, reserving 100ml of the pasta water, and return to the pan. Cover and keep warm.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic, chilli and lemon zest. Fry, stirring, for 30 seconds until fragrant. Add the prawns and fry, stirring, for 2 minutes until just cooked through. Add the wine and peas, bring to the boil and simmer for a few minutes until the peas are hot and the liquid has reduced by half.
  3. Add the prawn mixture to the hot pasta with the lemon juice and a splash of the pasta water. Toss together, adding more pasta water if it seems dry. Stir in the shredded basil, season to taste and garnish with the extra basil leaves.


A bunch of basil will stay fresh for up to a week if you treat it like flowers – just trim the stems and pop in a jug of water