Prawn Linguine

5 from 3 votes

Prawn Linguine

Servings 6

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Equipment

• Cutting board
• Pot
• Saucepan
• Mixing spoon

Ingredients

• 3 tbsp Garlic butter
• 1 tbsp Olive oil
• 1 kg Raw prawns (tail on)
• 1 Spanish onion (diced)
• 3 Garlic cloves (sliced)
• 2 tbsp Chopped sundried tomatoes (including the oil)
• 1 Red capsicum (finely diced)
• 250 g Cherry tomatoes
• 1 cup Chicken stock
• 2 cups Passata
• 1 tbsp Italian herbs
• ½ tsp Dried chilli
• 1 tbsp Onion powder
• 1 tbsp Garlic powder
• Salt & pepper
• 300 ml Thickened cream
• 1 cup Baby spinach
• 500 g Linguine

Instructions

• Melt the butter and olive oil in a frypan. Add the prawns and cook for three minutes. Set the prawns aside. In the same frypan add the onion and garlic, sauté for 2 to 3 minutes. Add the capsicum and cherry tomatoes and the sundried tomato, cook until tomato skin begins to blister.
• Deglaze the pan with the chicken stock. Add the passata, herbs and seasonings. Bring to the boil and reduce heat to low, cook for 15 minutes. Add the cream and cook for a further five minutes.
• Add the linguine to the sauce along with spinach and the prawns. Stir until combined. Allow to sit for approximately 5 minutes before serving. Parmesan cheese can now be added here if desired.

Notes

To deglaze the pan means to lift the caramelised particles off the base of the pan from the cooking process by using a liquid. My preferred liquid is chicken stock.

 

 

Course: Main Course

Cuisine: Italian

Keyword: linguini, pasta, prawns

Did you make this recipe?

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