This pasta is a cinch to make and Prawn chilli & lemon linguine has to be one of my all-time favourites. Meyer lemons rock my world. If you have never tried a bit of lemon on your pasta well now is the time 💛


  • 200gm prawns
  • 1 leek
  • 4 cloves garlic crushed
  • 4 spring onions finely sliced
  • 1/2 cup white wine
  • 1 chilli deseeded finely sliced
  • ½ cup cream
  • Handful baby spinach
  • 3 tablespoons EVOO – extra virgin olive oil
  • Small bunch of dill
  • 3 tablespoons of capers chopped
  • Pinch salt & cracked pepper


  1. Pop on your pasta to cook first
    Following instructions on the pasta packet
  2. In a frying pan, heat the olive to medium heat. Add the leeks and spring onions, stirring continuously to avoid burning.
    Add the minced garlic then the white wine.
    Add the shelled prawns or seafood gently stirring until cooked throughout then add the cream and chillies, capers, dill and a handful of baby spinach. Turn the heat right down to the lowest setting.
  3. When your pasta is ready scoop a little pasta water in a cup before draining, mix the sauce through the pasta and add a little of the pasta water if needed to smooth the sauce. Top with a good parmesan and extra dill.