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Fresh tomato linguine with prawns recipe

Fresh tomato linguine with prawns recipe

86 ratings

Sweet cherry tomatoes and decadent prawns combine for a luxurious pasta dish, topped with golden breadcrumbs for that wow factor. Ready in just 20 minutes, this is the alfresco crowd-pleaser you've been looking for. See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 492 calories / serving
  • Healthy
  • Dairy-free


  • 2 x 300g packs British tomato selection, halved or quartered
  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 30g pack fresh basil, leaves picked, ½ torn, ½ finely chopped
  • 2 x 225g packs Tesco Finest jumbo cooked king prawns, drained
  • 100g stale sourdough or ciabatta
  • 1 red chilli, finely chopped​
  • 500g dried linguine pasta
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 78.6g Protein 25.9g Fibre 6.1g


  1. In a large bowl, mix the tomatoes with 2 tbsp oil, half the garlic, the torn basil and the prawns; season.

  2. Blitz the bread to rough breadcrumbs in a food processor. Heat the remaining oil in a large frying pan over a medium heat, then fry the breadcrumbs for 2-3 mins, stirring, until beginning to colour. Stir in the chilli and remaining garlic and cook for 1-2 mins until the breadcrumbs are golden and crisp. Season and stir in the chopped basil. Set aside.

  3. Cook the linguine to pack instructions. Drain, reserving 2 tbsp cooking liquid. Tip the pasta and reserved liquid back into the pan with the tomato mixture. Toss to mix and warm through slightly. Divide between plates, scattering with the breadcrumbs to serve.

Cook's tip: If your bread is stale and hard, it can be crushed in a bag using a rolling pin rather than using a food processor.

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