Impress your other half this Valentine’s day with our recipe for garlic & chilli prawn linguine. This recipe feels special and when you take your time it’s not difficult to make; you could even make the pasta from scratch if you really want to knock their socks off!
200g king prawns – uncooked & butterflied
3 tbsp olive oil
2 shallots, finely chopped
3 tsp garlic, finely chopped
¼ tsp chilli, finely chopped or to taste
3 sprigs of thyme – leaves only
8 baby plum tomatoes, sliced in half lengthways
¼ tsp black pepper + ¼ tsp Himalayan salt
Generous 3 finger pinch of parsley to garnish
120ml thick fish stock/wine or water from the linguine
200g linguine boiled in salted water (make it from scratch with this recipe)
30g rocket salad
- Place the linguine into a pan of salted boiling water. Cook in the normal way and ensure the pasta is al dente.
- Now butterfly the prawns by running a sharp knife along the outer spine of the prawn all the way round from the top to the tail about half of the depth of the prawn. Set aside.
- Meanwhile, heat the oil in a pan, add the shallots, stir into the oil and cook on a low heat until they have softened. This should take about 3-5 minutes.
- Now add the garlic and chilli, stir into the shallots and cook for 2-3 minutes.
- Add the tomatoes, thyme, salt and pepper, stirring into the garlic infusion and cook slowly for about 5 -7 minutes until the tomatoes are roasted in the pan.
- Check on the linguine and if it is al dente or 85% cooked – remove from the heat, drain, and rinse on cold water to prevent the pasta from becoming sticky.
- Returning to the prawns, stir in the fish stock (or wine if preferred) and the prawns and turn up the temperature to medium for about 1 minute with the lid on. Cook until the prawns turn pink. Turn off the heat and taste to adjust the seasoning.
- Add the linguine, rocket, pinch of parsley and stir into each other and toss with lid on.
- Pour onto the plate and drizzle with virgin olive oil.