Prawn and Roasted Vegetable Linguine

As a young boy growing up I was adamant that I hated seafood and would never eat it. How things have changed. Now I can't eat enough of it and I'm always looking for new ways of cooking the delights that the sea has to offer. This has to be one of my all-time favourites, a true example of simple flavours combining to result in something rather delicious, even if I say so myself.  


  • 500g king prawns
  • 400g linguine
  • 250 cherry vine tomatoes 
  • 2 courgettes 
  • 1 large red onion 
  • 1 orange pepper 
  • 3 cloves garlic
  • 2 tablespoons dried chilli flakes

Cooking Times

  • Prep Time : 15mins
  • Cooking Time : 60mins


Start by pre-heating the oven to 180 degrees. Whilst the oven heats up roughly chop the onion, pepper and courgettes. Place in an oven proof dish and mix with olive oil and salt and pepper. Roast for 35-40 minutes.

When the vegetables are almost done add the linguine to a pan of boiling, salted water and cook for twelve minutes until soft. Once cooked drain, rinse with boiling water and set aside.  

Crush the garlic and add to a pan with two tablespoons of olive oil and the king prawns and cook over a high heat for around three minutes, until the prawns change colour. As soon as they are done take them out of the pan.

In the same pan add in the pasta, roasted vegetables and chilli flakes and mix well. Divide between four bowls, adding the king prawns at the end before serving. 

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