HOW TO COOK LINGUINE RECIPES

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CREAMY PRAWN LINGUINE | JAMIE OLIVER RECIPES



Creamy prawn linguine | Jamie Oliver recipes image

Elegant, delicious and on the table in just 15 minutes – this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.

Total Time 15 minutes

Yield 2

Number Of Ingredients 9

150 g dried linguine
2 cloves of garlic
160 g raw peeled king prawns from sustainable sources
4 rashers of higher-welfare smoked pancetta
olive oil
50 ml Italian red wine
1 heaped tablespoon mascarpone cheese
50 g rocket
10 g Parmesan cheese

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest. Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.

Nutrition Facts : Calories 514 calories, FatContent 19.1 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 28.3 g protein, CarbohydrateContent 56.3 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.9 g salt, FiberContent 2.6 g fibre

GARLIC-HERB LINGUINE RECIPE | ALLRECIPES



Garlic-Herb Linguine Recipe | Allrecipes image

Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!

Provided by Andrea Fahlor

Categories     Italian Recipes

Total Time 21 minutes

Prep Time 10 minutes

Cook Time 11 minutes

Yield 2 servings

Number Of Ingredients 5

4 ounces dried linguine
¼ cup butter, melted
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon seasoned salt, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
  • Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 41.9 g, CholesterolContent 61 mg, FatContent 24.4 g, FiberContent 2 g, ProteinContent 7.9 g, SaturatedFatContent 14.9 g, SodiumContent 626.4 mg, SugarContent 1.9 g

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  • Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.
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CREAMY PRAWN LINGUINE | JAMIE OLIVER RECIPES
Elegant, delicious and on the table in just 15 minutes – this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.
From jamieoliver.com
Total Time 15 minutes
Calories 514 calories per serving
  • Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest. Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.
See details


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Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.
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Category Shellfish, Garlic, Shrimp, Shrimp, Savory, Cooking, Keeping It Simple, Pasta and noodles, Main Course, Seafood, Meat, poultry, and seafood, Vegetable, Seafood, Meat, poultry, and seafood
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