Mains
Italian
ItalianPrawn Linguine
Garlicky prawn linguine taken from a quick frozen-prawn supper to a chilli-and-white-wine restaurant plate. The tiers differ in the prawns, the fat used and the depth of the sauce.
Nut-free
Dairy-free
Budget version
Frozen prawns, dried linguine and plenty of garlic in oil.
Per serving£2.10
Total cost£4.20
Time20 min
Ingredients for 2
- 200 g dried linguine
- 200 g frozen cooked prawns , defrosted
- 3 cloves garlic , sliced
- 3 tbsp vegetable oil
- ½ tsp dried chilli flakes
- 1 lemon , juice only
- salt and pepper , to taste
- 1 handful dried parsley , to finish
Method
- Cook the linguine in salted boiling water until just tender, then drain, saving a mugful of the water.
- Gently fry the garlic and chilli flakes in the oil until fragrant but not browned.
- Add the defrosted prawns and warm through for 2 minutes.
- Toss in the drained pasta with a splash of the cooking water to loosen.
- Finish with lemon juice, dried parsley and seasoning, then serve.
Equipment
The three ways, side by side
Budget
Frozen prawns, dried linguine and plenty of garlic in oil.
Better
Raw king prawns, olive oil and fresh parsley with a butter gloss.
Ultimate
Shell-on prawns, a quick bisque-style sauce and a splash of white wine.
