fbpx
Garlic & Chilli Prawn Linguine

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!

Ingredients:

 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

 

Cooking instructions: 

  1. Place the linguine into a pan of salted boiling water.  Cook in the normal way and ensure the pasta is al dente.
  2. 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.
  3. 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.
  4. Now add the garlic and chilli, stir into the shallots and cook for 2-3 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Add the linguine, rocket, pinch of parsley and stir into each other and toss with lid on.
  9. Pour onto the plate and drizzle with virgin olive oil.