Anthony Bourdain wisely said, “Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguini.” Since it’s the month to celebrate those people you love most in the world, we offer you a delicious dish which is almost fool proof, so nobody will be disappointed!
This month, we’re sharing another of The Kitchen Collective co-founder Denise Cowburn-Levy’s recipes from her cookbook ‘Around My Table.’ This prawn linguini dish is surprisingly simple to make, and will add exciting flavours plus some coastal town charm to your evening.
Seared prawn linguini topped with rocket & tomatoes
- 1 cup baby tomatoes
- 3 T butter
- 2 T good olive oil
- 4 cloves grated garlic
- 500 g large prawns in the shell deveined and cut in half lengthwise (about 20; we recommend our 700g pack of giant tiger prawns)
- ¼ T freshly ground black pepper
- 1 lemon juiced and zested
- Pinch chili flakes to taste
- 1½ cups chicken or prawn stock
- 1 packet fresh rocket
- 1 cup flat leaf parsley roughly chopped
- Bring a large pot of water to the boil, add 1 teaspoon of salt and then the linguine and cook according to the directions on the package.
- Keep back 1 cup of the pasta water when draining the pasta, which can be used to loosen the sauce if necessary.
- Now melt 1 teaspoon of the butter and 1 teaspoon of olive oil over high heat in a heavy based frying pan and add the tomatoes, tossing the pan and allowing them to blister slightly on the outside and then set these aside.
- Add another splash of olive oil, if needed, and a teaspoon of butter to the pan and add the halved prawns, shell side down first, and sauté until the shells have just turned pink. Turn over and cook the other side, and add the garlic into the mix at this stage, stirring well, being careful not to burn.
- Add the stock to the cooked prawns and warm through.
- Remove from the heat, add the parsley, lemon zest, lemon juice and chili flakes and stir.
- Add the cooked linguini to the prawns and sauce, toss well, then add the tomatoes. If the pasta sauce is too thick then add a splash of pasta water or more stock if you prefer.
- Top with the rocket, stir through and garnish with chopped parsley.