Prawn Linguine
Servings: 2 people
Ingredients
- 200 g Linguine pasta or any long pasta*
- 180 g prawns fresh or frozen
- 150 g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp chili flakes
- 2 tbsp fresh basil chopped
- 125 ml white wine 1/2 cup optional
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp pepper
- lemon zest
Instructions
- If using fresh prawns it's important to clean them well from their shell and devein them.
- In a large pot with salted water cook the pasta until al dente, according to the instructions on the package.
- While the pasta is cooking, prepare the sauce.
- Heat a large pan and heat the olive oil slightly. Add the minced garlic cloves and let it cook for a few minutes.
- Add the chili flakes together with the cherry tomatoes. Let them cook for a few minutes until the tomatoes start to burst. Be careful as this might cause the oil to splash.
- If using the white wine, add it at this stage and let it evaporate slightly before adding the prawns. Season with salt and pepper, and add the chopped basil.
- Cook the prawns for a few minutes until they're nicely pink.
- Once the pasta is ready, drain it but set aside about half a cup of the pasta water.
- Add the pasta to the pan with the tomato and prawn sauce together with some of the pasta water. Mix well and let it in the pan for a few seconds until you get a nice luscious sauce. If needed add more of the pasta water.
- Serve immediately, with an extra sprinkling of fresh basil and lemon zest.
Notes
*Based on the recommended serving on the packet, or if you want to serve this pasta as a starter or as a main dish.