After eating all weekend, it was still unsurprising that the first thing Gracie & I did on our arrival home from a weekend away was ask Jay to take us to IGA to pick up ingredients for dinner.
While these two were cosily living a life of luxury on the couch I had to make do with my own dinner-making companion…
Prawn, Lemon & Chilli Linguine
(a recipe concocted in the car trip home from the airport)
- 500g green prawns, peeled & deveined
- 3 slices bacon, finely chopped
- 3 tbs olive oil
- 2 small chillis, chopped finely (deseed if desired)
- 1 lemon, rind grated & juiced
- half bunch Italian parsley, chopped coarsely
- 2 tbsp small capers
- 300g linguine (dried or fresh)
- salt & pepper to taste
In a large pot bring to the boil salted water and cook the pasta til al dente.
In a large fry-pan, heat 2 tbs olive oil, then add bacon and cook til browning.
Once browned slightly, add chilli and lemon rind and stir til fragrant.
Add the prawns and cook til pink and slightly charred with caramelisation.
Then add the lemon juice & capers, stir through to heat for 30 seconds before adding the parsley and turn off the heat.
In the meantime, once the pasta is cooked al dente, strain, add 1tbs olive oil (and I add some olive sea salt).
Divide between bowls and serve!
It serves 3 (with one of those three being an extra large serving).
We served with fresh made garlic panini bread & a glass of Brown Brothers 2010 Tarrango.