Weekends are when I spend the most amount of time cooking, but during the week I tend to fancy something quick and simple, so I can spend more time watching trash TV, socialising, reading or of course, blogging. Pasta, risottos, stir-fries and salads, among others, are excellent foods for this.
There are many different types of pastas, but of the lot linguine is my fav as it works really well in saucy dishes. Prawns take next to no time to cook and are great in recipes that you want to knock-up quickly. I’ve used them both as the ‘star’ ingredients in this king prawn linguine in tomato and caper sauce dish, as it has a nicely balanced sauce that allows the prawns to shine, good contrast of textures, and feels a bit fancier than the standard spaghetti (which would also work in this recipe).
King Prawn Linguini
A fabulously delicious king prawn linguini, that you can knock up in no time!
- 250g raw frozen king prawns
- 200g dried linguini
- 400g tinned plum tomatoes
- 1 tablespoon small capers
- 2 cloves crushed garlic
- 2 tablespoons olive oil
- ¼ teaspoon dried chilli flakes
- ¼ teaspoon dried marjoram
- 1 teaspoon sugar
- 1 teaspoon tomato puree
- splash dry white wine
- chopped parsley
- drizzle Nudo Italia lemon olive oil (optional)
- salt and pepper to taste
||Heat olive oil in a large saucepan, add crushed garlic and fry on a high heat for 1 minute. Stir in tomato puree, chilli, marjoram and cook for a further minute. Then add a splash of wine, capers, tinned tomatoes and season with salt and pepper. Bring to the boil then reduce heat and simmer. |
||In another saucepan cook the linguini in salted water and cook per packet instructions. |
||Just before the pasta has cooked put the king prawns in the saucepan and stir into the tomato sauce and cook through until they have turned pink. |
||Once pasta has cooked drain then combine with the other ingredients in the saucepan, add chopped parsley and stir through. Serve in a bowl and drizzle lemon oil on top. Done. |