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Sriracha & Lime Prawn Linguine

A delicious and vibrant dish combining the heat of Sriracha with the zesty freshness of lime, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 300 g Linguine The perfect pasta to soak up the spicy sauce.
  • 2 tablespoons Olive Oil For a smooth and glossy finish.
  • 3 cloves Garlic Minced for aromatic depth.
  • 250 g Raw Prawns Peeled and deveined for a clean, sweet bite.
  • 2 tablespoons Sriracha Sauce For heat and tang.
  • 2 tablespoons Lime Juice To balance the spice with freshness.
  • 1 teaspoon Lime Zest Adds fragrant citrus notes.
  • 1 tablespoon Soy Sauce For savory depth.
  • 1 teaspoon Honey Rounds out the heat.
  • 1 tablespoon Unsalted Butter For richness and silky texture.
  • 2 tablespoons Fresh Coriander Chopped for garnish.
  • 2 Spring Onions Thinly sliced for crunch and color.
  • Salt and Black Pepper To taste for perfect seasoning.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil for the linguine.
  2. Cook linguine until al dente and reserve ½ cup of pasta water before draining.
Cooking
  1. Heat olive oil in a frying pan and sauté garlic until fragrant.
  2. Add prawns and cook for 2–3 minutes until they turn pink.
  3. Stir in Sriracha, soy sauce, honey, lime juice, and zest.
  4. Toss in the drained linguine and a splash of the reserved pasta water.
  5. Add butter and toss until glossy.
  6. Stir in coriander and spring onions for color and freshness.
  7. Plate the linguine, garnish with extra lime zest, and enjoy warm.

Notes

Use freshly squeezed lime juice for the best flavor. If you prefer a creamier sauce, substitute heavy cream for the butter. Serve immediately after cooking for the best texture.