This speedy prawn linguine is the perfect quick midweek meal!
You Will Need (Serves 4)
- 200g dried linguine
- 225g frozen raw king prawns
- 5 cloves of garlic, chopped
- Pinch of chilli flakes (as hot as you like)
- 150g cherry tomatoes, halved
- Juice of one lemon
- 1 small glass of Prosecco / white wine (whatever is open!)
- 1 tablespoon tomato puree
- pinch of sugar
- drizzle of double cream (about 2 tablespoons)
- handful of water cress
- chopped parsley / 1 teaspoon of dried parsley
- pinch of sea salt
Method
- Begin by cooking the linguine in a pan of boiling, well-salted water according to packet instructions.
- In a frying pan heat a glug of olive oil and pan fry the prawns until pink.
- Add in the chopped garlic and chilli flakes and cook for 2 minutes.
- Add the tomatoes to the pan and cook for a further 3 minutes until they begin to soften.
- Now pour in your Prosecco, lemon juice tomato puree, and sugar, stir well and cook on a rolling boil for 5 minutes until the sauce has thickened slightly. Then drizzle in your cream and mix well.
- Add in the watercress and parsley and allow to wilt slightly.
- Finally, stir in your cooked linguine, along with one tablespoon of the pasta water until the sauce coats the pasta.
- Pile the pasta onto plates and top with more watercress.
Enjoy :)
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