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
Better version
Raw king prawns, olive oil and fresh parsley with a butter gloss.
Per serving£4.25
Total cost£8.50
Time25 min
Ingredients for 2
- 200 g dried linguine
- 220 g raw king prawns , peeled, deveined
- 4 cloves garlic , finely sliced
- 3 tbsp extra virgin olive oil
- 20 g butter
- 1 red chilli , deseeded, chopped
- 1 lemon , zest and juice
- 1 handful fresh flat-leaf parsley , chopped
- sea salt and black pepper , to taste
Method
- Cook the linguine in well-salted water until al dente, reserving a cup of pasta water.
- Warm the olive oil and gently colour the garlic and chilli for a minute.
- Raise the heat, add the king prawns and fry until just pink, about 2 minutes per side.
- Add the butter, lemon zest and a ladle of pasta water to make a light sauce.
- Toss through the pasta, lemon juice and parsley, season and serve at once.
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.
