Food, glorious food,
King Prawn Linguine.
While we’re in the mood,
Let’s see the recipe…
Welcome to my first Food Friday post!
This dish is a simple favourite in our house. And if you love King Prawns as much as us, it
will easily become a favourite in yours, too.
This scrummy meal gains extra yum-points for its speed in the kitchen,
taking only 15 minutes to make (including prep time)!
All the ingredients you need are:
- 1 tbspn
olive oil
- 2 garlic cloves
- 1 lemon
- 100ml white
wine
- 225g king prawns
- 125g fresh linguine
- 150ml
single cream
- 25g
parmesan
- 1 cup frozen
peas
- 1 cup cherry
tomatoes
- Pinch of
salt and pepper to season
You’ll soon learn from these recipes that I don’t always cook
using measurements and therefore, bear in mind that these measurements are
approximate guidelines. If peas aren’t
your thing, use less. If you like sauces
a little creamier, pour in more! It’s
completely up to you, and saves time using the scales.
Method:
1. We’re going
to begin by prepping our ingredients.
Well, two of them…
Grate the garlic and lemon zest into a frying pan, and
squeeze in half of the lemon juice.
2. Add to this
your olive oil and a large splash of wine, then a small splash to be on the
safe side. Stir and bring to a simmer
over medium heat.
3. Add the
king prawns, stirring regularly.
Meanwhile, bring a kettle of water to the boil. While your kettle is boiling, halve the
cherry tomatoes and keep them to the side ready for later. Don’t forget to stir your mixture in the
frying pan!
4. Once the
kettle has boiled, add the water and linguine to a saucepan, bring to the boil
and then simmer for 3-4 minutes.
5. While your
linguine is cooking, add the cream to the frying pan mixture and grate in some
parmesan, too. Stir until the parmesan
has melted, then add in the tomato halves and peas. Season it all with a pinch of salt and
pepper.
6. Once your linguine
has cooked through, drain it and add to the frying pan, stirring the whole lot
together. Make sure all of your pasta is
coated in this delicious sauce.
7. Separate
the food into serving bowls, grate a little extra parmesan to the top of each
dish and enjoy!
I served this dish with dough balls and garlic butter (from a
packet, of course – this is a ‘simple’ dish after all), and a cold glass of
white wine, using the rest of the bottle I cooked with. Today’s choice was an Italian bottle of Pinot
Grigio Delle Venezie, which – with its’ subtle pear and citrus flavour –
couples perfectly with this creamy pasta dish.
Let me know how your versions turn out by hash-tagging your
pictures #THEBlog on Instagram.
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