Spot Prawn Linguine Recipe with Garlic and Lemon

Largely regarded as the peak of shrimp and prawn cooking, this Spot Prawn Linguine brings together tender spot prawns, spring asparagus, and a bright, garlicky tomato and white wine sauce finished with cream and Parmesan. We cook the sauce and asparagus on a pellet grill over wood smoke for subtle depth, but the recipe also works beautifully on the stovetop if you don’t have a smoker or pellet grill.

Spot Prawn Linguine Recipe

When spot prawn season arrives, there’s nothing I won’t try with these delicate, buttery crustaceans. For this dish we use fresh tomatoes, plenty of garlic, white wine, and a touch of cream to make a sauce that complements the sweetness of spot prawns. Spring asparagus adds texture and color, and the finished pasta is bright, savory, and lightly rich.

The pellet grill adds a hint of wood-fired flavor that pairs nicely with seafood, but it’s optional. The real star here is the spot prawns — treat them gently and they’ll reward you with a lobster-like sweetness and tender texture.

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What are spot prawns?

Spot prawns are a West Coast delicacy, commonly found in the Puget Sound region. They are prized for their tender, buttery flesh and sweet, slightly lobster-like flavor. Because of their delicate texture and clean flavor, spot prawns work in any recipe that calls for shrimp but bring a special quality to dishes when they are in season.

If you don’t have spot prawns available, you can substitute uncooked shrimp, scallops, or even chunks of lobster — the technique and sauce remain the same.

Spot Prawning (Photos)

Recipe Shopping List

Here are the ingredients you’ll need. For exact quantities, follow the ingredient list in the recipe card below.

Fresh tomatoes
Garlic
Olive oil
Salt and black pepper
Fresh basil
White wine
Spot prawns (or substitute shrimp)
Asparagus
Butter
Heavy whipping cream
Parmesan cheese
Linguine

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How to Make This Recipe (Overview)

This overview covers the main stages. See the full recipe card below for exact amounts and step-by-step instructions.

Make the sauce: Blanch and peel the tomatoes (or use canned diced tomatoes). Blend tomatoes with garlic, olive oil, basil, white wine, salt, and pepper. Simmer the sauce on the stove for about 10 minutes to meld flavors.
Grill the asparagus and sauce: Put asparagus and the sauce in a large, grill-safe pan and place it in a preheated 400–425°F pellet grill or smoker. Let it simmer for 15–20 minutes to cook the asparagus and concentrate the sauce.
Cook the pasta: While the sauce cooks, boil the linguine in well-salted water until al dente. Reserve a little pasta water before draining.
Add the spot prawns: Add the prawns to the simmering sauce and cook briefly—about 4–6 minutes—until just opaque and firm.
Finish: Remove the pan from heat, stir in cream and Parmesan, toss with the cooked linguine, and garnish with fresh basil and extra cheese.

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Serve this with

This pasta pairs well with warm garlic breadsticks and a crisp green salad. For dressings, try a creamy Caesar or a bright Greek-style vinaigrette to balance the richness of the sauce.

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Recipe FAQ

Can you use a different kind of seafood in this dish?
Yes. If spot prawns aren’t available, use uncooked shrimp, scallops, chunks of lobster, or a mild white fish. Adjust cooking times so seafood is opaque and just cooked through.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator and use within one to two days. Seafood can lose some texture after reheating, but the dish remains flavorful.

How should you reheat leftovers?
Reheat gently in the microwave or on the stovetop over low heat. Keep an eye on the seafood to avoid overcooking, and add a splash of cream or reserved pasta water if the sauce seems thickened.

More Recipes to Try

Traeger Salt & Pepper Spot Prawn Skewers
Jumbo Shrimp Scampi
Smoked Chicken Thighs
Traeger Grilled Shrimp Tacos

Spot Prawn Linguine — Recipe Card

Yield: 12 servings

This spot prawn linguine features a light tomato-and-wine sauce with garlic, basil, cream, and Parmesan. It’s bright, savory, and perfect for spring when asparagus and spot prawns are at their best.

Times

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

4 large tomatoes
6 cloves garlic
4 tablespoons olive oil, divided
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced fresh basil, divided
1 cup white wine
1 pound spot prawns (or shrimp)
1 pound asparagus
8 tablespoons butter
2 cups heavy whipping cream
6 ounces shredded Parmesan cheese (plus extra for garnish)
2 pounds linguine

Instructions

Bring a medium pot of water to a boil. Blanch tomatoes for one minute, remove, peel, and remove stems.
In a blender, combine tomatoes, garlic, 3 tablespoons olive oil, salt, pepper, 1½ teaspoons minced basil, and white wine. Blend on high for about a minute.
Pour the blended sauce into a small pot, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
Preheat a pellet grill or smoker to 400–425°F. Use a grill-safe pan or cast-iron casserole.
Spread the remaining olive oil in the pan. Wash and cut asparagus into 1-inch pieces and spread across the bottom of the pan. Pour the sauce over the asparagus and dot with small pats of butter evenly across the pan.
Place the pan in the preheated grill and cook for 15 minutes. Stir once halfway through.
While the pan cooks, bring a large pot of well-salted water to a boil and cook linguine until al dente. Drain and set aside.
Open the grill, confirm the sauce is simmering, add all the prawns, close the lid, and cook for about 5 minutes until the prawns are opaque.
Remove the pan from the grill. When the sauce stops vigorously boiling, stir in the heavy cream and 4 ounces of Parmesan until fully combined.
Toss the sauce with the pasta, garnish with remaining Parmesan and fresh basil, and serve immediately.

Notes

The sauce is relatively thin; toss pasta in a large serving bowl and use a spoon to scoop sauce from the bottom for each plate. If you prefer a thicker sauce, add extra grated cheese when serving.

Nutrition (per serving)

Nutrition data is an estimate.