in my kitchen | sun-dried tomato, prawn & rocket linguine

My husband doesn’t like prawn dishes (though he’ll eat them pink, boiled & briny the way you buy them from the shop), so getting him to eat something ‘prawny’ is notoriously difficult.

Last week during a work lunch with my engineers I had a really delicious prawn linguine. I immediately wrote down the ingredients (from what I could see/taste) to emulate at home.

I made it for dinner on Easter Sunday and imagine my delight when Jay said he loved it!

Here is my sun-dried tomato, prawn and rocket linguine:

Ingredients (serves 2)

  • 16 green (uncooked) prawns; peeled & deveined
  • 2 small eschallots (French onions); finely diced
  • 2-3 cloves of garlic;  grated
  • 1 long birds-eye chilli; deseeded to taste & finely chopped
  • handful of sun-dried tomatoes in oil; drained & sliced
  • handful of flat leaf parsley; roughly chopped
  • 2 handfuls of baby rocket
  • 2 tbs olive oil
  • 2-3 tbs sun-dried tomato pesto
  • 2 servings of linguine (fresh pasta is best, but dried is fine); cooked til al dente
  • third-cup grated Parmesan cheese
  • seasoning (salt & pepper)
  • wedge of lemon to serve
fresh peeled prawns
the other ingredients

Method:

In a large saucepan, boil water, add pinch of salt then add linguine and simmer til al dente (follow packet instructions but usually 8-10 mins).

In a large fry pan, heat olive oil over medium heat then add eschallots, garlic and chilli and cook til onion is translucent (3-5 mins). Add in prawns and cook stirring occasionally til slightly pink (again 3-5 mins). Add in sun-dried tomatoes and parsley then turn off the heat.

in the pan

Drain linguine (once done) and add into the prawn mixture. Stir through sun-tomato pesto and rocket leaves. Season to taste.

Divide among serving bowls, sprinkle over Parmesan and serve with wedge of lemon.

sun-dried tomato, prawn & rocket linguine

Bon appetito!

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