Chilli Prawn Linguine

February 12, 2020

Chilli - good
Prawn - goood
Linguine - gooood

Anecdote

I feel fancy when I cook prawns.

Ingredients

This serves one portion for me, myself and I.

  • Chilli flakes

  • Around 10 prawns - I highly recommend frozen uncooked. They defrost quickly in cold water and do not have that nasty super rubbery texture of overcooked prawns

  • Linguine – I leave pasta portions to you my friend, good luck

  • Olive oil

  • A big handful of cherry tomatoes (the ones on the vine do just taste better and more like an actual tomato – so if you’re feeling fancy, get them) - Each tomato will need to be sliced in half

  • 2 sliced garlic cloves

  • Butter - 12.5g ish (block butter normally comes with the helpful guidelines on the packaging for each 25g division so just eyeball it)

  • A medium bunch of chopped parsley

  • A splash or two of white wine* (you can also get small mini bottles)

  • Grated parmesan to serve

  • Salt and pepper to taste

*optional

Recipe

  1. If using frozen uncooked prawns (like the rational person you are), take them out to defrost in cold water

  2. Get the linguine boiling in salted water (take them out just before al dente – super important as it’ll be combined with the tomatoes/prawns so will cook a bit more at the end) Remember to always reserve half a mug of pasta water - *life motto*

  3. Do the veg prep - slice the garlic, halve the cherry tomatoes and chop the parsley. Also, remember those frozen prawns - I hope you remembered to take them out

  4. Heat a glug of olive oil and fry the cherry tomatoes, garlic and chilli flake – until the cherry tomatoes have softened a little (around 2 mins)

  5. Set aside

  6. Add butter to the pan and when heated, add the prawns and leave them to get a little crisp before turning them over

  7. Once the prawns have turned pink/little bit of golden crisp on each side, add two splashes of white wine – let the alcohol cook off (could leave the wine out)

  8. Add the tomatoes back in and the al dente linguine with a splash of pasta water

  9. Crank up the heat a tiny bit to combine everything

  10. Taste – see if it needs more salt (remember you incorporated salt through the salty pasta water)

  11. Either sprinkle the chopped parsley on top or combine at the end. Grated parmesan and cracked black pepper to serve