PRAWN LINGUINE | PASTA RECIPES | JAMIE OLIVER
Sweet prawns, freshly made pasta, rich tomatoes, lemony rocket and a kick of chilli – this is proper comfort food!
Total Time 1 hours
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 500 calories, FatContent 22.1 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 51.9 g carbohydrate, SugarContent 8.7 g sugar, SodiumContent 1.28 g salt, FiberContent 4.5 g fibre
BEST PRAWN LINGUINE RECIPE - HOW TO MAKE CREAMY PRAWN ...
Steps:
- In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot. In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate. Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes. Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.
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CHILLI PRAWN LINGUINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner
Cuisine Italian
Calories 333 calories per serving
- Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
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.
LINGUINE WITH GARLIC BUTTER PRAWNS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course, Pasta, Supper
Cuisine Italian
Calories 547 calories per serving
- 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.
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.
PRAWN LINGUINE RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
- Drain the cooked pasta well and then return it to the large saucepan over a moderate heat. Pour over the oil and prawn mixture and add the parsley. Toss thoroughly with two forks to allow the pasta to absorb the oil. Season with salt and freshly ground black pepper. Serve immediately.
WHITE WINE GARLIC SHRIMP LINGUINE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4.9
Total Time 0 minutes
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
Cuisine Italian
Calories 450 calories per serving
- Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.
SALMON LINGUINE WITH PRAWN - 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.
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