Description
A bold and zesty pasta dish featuring juicy prawns, spicy sriracha, and fresh lime juice all tossed with linguine in a glossy, flavorful sauce.
Ingredients
Scale
- 12 ounces linguine
- 1 pound prawns, peeled and deveined
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons sriracha sauce
- Juice of 2 limes
- Zest of 1 lime
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/4 cup fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and reserve 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Sear prawns for 2–3 minutes per side until opaque. Remove and set aside.
- Reduce heat to medium. Add garlic to the same skillet and sauté briefly.
- Stir in sriracha, soy sauce, honey, lime juice, and zest. Mix until combined.
- Return cooked linguine and prawns to the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce.
- Turn off heat. Taste and adjust seasoning. Garnish with fresh chopped cilantro and serve hot.
Notes
- Use less sriracha for a milder version.
- Don’t overcook prawns—remove them as soon as they’re pink and opaque.
- Lime zest adds intense citrus flavor—don’t skip it.
- Add veggies like spinach or snap peas for extra nutrition.