LINGUINE RECIPES | BBC GOOD FOOD
Turn this ribbon pasta into something special by teaming it with ingredients like prawns, chorizo, courgette and crab. It's perfect for a quick midweek meal.
Provided by Good Food team
Number Of Ingredients 1
LINGUINE WITH GARLIC BUTTER PRAWNS RECIPE | BBC GOOD FOOD
This simple pasta dish with king prawns, garlic, lemon and parsley makes a speedy weeknight seafood supper
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta, Supper
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
- Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.
Nutrition Facts : Calories 547 calories, FatContent 24 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium
More about "linguine and prawns recipes"
PRAWN LINGUINE | PASTA RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 500 calories per serving
- Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
- Put the saffron into a little bowl with a thimble of boiling water.
- Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
- Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
- Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
- Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
- You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
- Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
- Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
- At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.
SEAFOOD LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
Cuisine Italian
- Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.
CREAMY PRAWN LINGUINE | JAMIE OLIVER RECIPES
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.
SALMON LINGUINE WITH PRAWNS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 35 minutes
Category dessert
Calories 720 calories per serving
Preheat the oven to 180°C (160°fan) mark 4. Season the salmon fillets, put on a baking sheet and roast for 15-20min until just cooked. Flake the salmon and set aside.
In a large pan, cook the pasta in salted water according to pack instructions, then drain and set aside.
Meanwhile, in a large frying pan, heat the oil and gently fry the garlic for 1min. Pour in the white wine and simmer for 5min before stirring in crème fraîche and lemon juice; bubble for 3min to reduce a little.
BEST PRAWN RECIPES - OLIVEMAGAZINE
From olivemagazine.com
LINGUINE WITH SHRIMP AND LEMON OIL RECIPE | GIADA DE ...
Reviews 4.6
Total Time 25 minutes
Category main-dish
Cuisine european
- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
LINGUINE WITH SEAFOOD RECIPE | EMERIL LAGASSE | FOOD NETWORK
Reviews 5
Category main-dish
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
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