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
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.
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.