This wonderful, simple dish delivers hugely on flavour and can be prepared in a short space of time, making it a perfect midweek go-to.
For this recipe, the prawns have been peeled and deveined. However, you can roast or grill the prawns whole in their shells for even more flavour. Allow to cool then peel and toss through the pasta at the end.
|Servings:||2 Main Course|
|Prep Time:||10 Mins|
|Cook Time:||15 Mins|
- 180g Dried Linguine
- 10 Gambero Rosso Prawns
- 2 Cloves of Garlic
- 1 Red Onion
- 1 Large Handful of Vine Ripened Cherry Tomatoes
- 2 Tbsp Extra Virgin Olive Oil
- A Pinch of Dried Chilli or Fresh Chilli
- 175ml White Wine
- 1 Small Bunch Parsley
- A Squeeze of Lemon Juice
- Parmesan to Finish
- Salt & Pepper
Prepare the prawns. Twist and pull off the heads. Using your thumb gently break the leg segments from head to tail. Leaving the tail intact, peel back the shell and remove. The shells can either be discarded or kept to make a stock for a separate dish.
Devein the prawns by either using kitchen tweezers to pull the intestinal tract out from the head end or lay the prawns on a chopping board, and using a small pairing knife make an incision along the length of the back and remove it this way.
Fill a large saucepan with water and place on a high heat and bring to the boil.
Finely dice the red onion and garlic. Slice the cherry tomatoes in half and roughly chop the parsley.
In a heavy-based sauté or high sided frying pan heat some olive oil and fry the onion and garlic with a pinch of salt.
After the onion and garlic have cooked for 2-3 minutes, add the tomatoes and cook until soft. Turn up the heat, add the white wine and chilli. Bring to the boil and reduce the heat to a simmer.
In a heavy-based frying pan heat some olive oil on a medium heat. Season the prawns and fry for a few minutes, turning occasionally, until cooked. Add a squeeze of lemon and set aside to rest.
Once the water in the saucepan is boiling add the pasta and a pinch of salt. Stir to ensure no clumps occur and cook for 4 minutes or until al dente, strain the pasta and retain a small amount of the water in case the sauce needs a little more body.
Check the seasoning and consistency of the sauce, adding seasoning and/or a splash of pasta water if necessary.
The viscosity of the sauce should coat the pasta but not be swimming in it. Once happy, toss the pasta, prawns and parsley into the sauce and mix well.
Divide into 2 warmed bowls and grate parmesan over the top to finish.