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
Contains alcohol
Ultimate version
Shell-on prawns, a quick bisque-style sauce and a splash of white wine.
Per serving£7.95
Total cost£15.90
Time45 min
Ingredients for 2
- Pasta
- 220 g fresh bronze-die linguine
- Prawns
- 300 g whole raw shell-on tiger prawns
- Sauce
- 4 cloves garlic , crushed
- 4 tbsp extra virgin olive oil
- 100 ml dry white wine
- 200 g datterini cherry tomatoes , halved
- 1 red chilli , finely chopped
- 25 g cold butter , diced
- To finish
- 1 lemon , zest and juice
- 1 handful fresh flat-leaf parsley , chopped
- sea salt and black pepper , to taste
Method
- Peel the prawns, keeping heads and shells, and fry the shells in 2 tbsp oil until deep pink.
- Add the wine, let it bubble, then add a splash of water and simmer 10 minutes; strain to a fragrant prawn stock.
- In a clean pan, soften the garlic and chilli in the remaining oil, add the tomatoes and cook to a loose sauce.
- Pour in the prawn stock and reduce, then add the peeled prawns and cook 2 minutes until just done.
- Cook the fresh linguine for 2-3 minutes, then drag it straight into the sauce with a little pasta water.
- Swirl in the cold butter, lemon zest, juice and parsley, season and serve glossy and hot.
Equipment
- saucepan
- large frying pan
- sieve
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.
