Linguine with broccoli rabe and Sicilian red prawns

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This quick and easy linguine recipe is simplicity at its best, serving the pasta with broccoli rabe and beautiful Sicilian red prawns. Garlic and lemon zest add delicately flavour the dish.

First published in 2017




Linguine with broccoli rabe and red prawns

  • 380g of linguine
  • 500g of broccoli rabe
  • 20 red prawns, shelled and cleaned
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
  • 1 lemon, zested
  • salt
  • pepper


Wash and chop the broccoli rabe and set aside
  • 500g of broccoli rabe
Cook the linguine in boiling salted water
  • 380g of linguine
In a frying pan, soften the garlic in a little oil and add the broccoli rabe, along with a ladle of the cooking water from the linguine
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
Drain the pasta and mix with the broccoli rabe. Stir well and add the prawns at the end, just to lightly cook through. Season with salt and pepper
Arrange neatly on a serving plate and finish with a sprinkle of grated lemon zest
First published in 2017

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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