King Prawn and Harissa Linguine
King Prawn and Harissa Linguine



  • 100g long-stem broccoli, sliced into thirds
  • 200g dried linguine
  • 2 tbsp olive oil
  • 1 bashed garlic clove
  • 150g cherry tomatoes, halved
  • 150g king prawns, raw
  • 1 tbsp rose harissa paste
  • 1 lemon, zest only
  • Boil a pan of salted water and add the broccoli to blanch for 90 seconds. Drain and set aside, then cook the pasta until al dente, drain and reserve a ladleful of cooking water. Heat the oil in a frying pan and fry the bashed garlic clove for 2 mins. Remove and discard, leaving behind the fragrant oil.
  • Add the tomatoes to the pan and fry for 5 mins. Stir through the prawns, cook for 2 mins, then add the harissa and lemon zest. Stir well to coat, then toss through the pasta, cooking water and broccoli. Season to taste and serve.
15 mins
2 serving

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