Creamy Prawn & Cherry Tomato Linguine
Creamy Prawn & Cherry Tomato Linguine
Rate this RecipeIngredients
- 250 g dried linguine fettuccine & spaghetti work well too
- 250 g prawns large, peeled & tails removed
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic finely chopped
- sea salt & cracked black pepper
- 1 shallot finely chopped
- 1 teaspoon butter
- 200 g cherry tomatoes
- 1/2 cup chicken stock or white wine
- 1/2 cup thickened cream
- 1 cup baby spinach
- 1/2 cup parsley leaves finely chopped
Instructions
- Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving about 1/3 cup of the pasta cooking water. Set aside.
- Meanwhile, coat the prawns in 1 tablespoon of the olive oil and half the garlic. Season well.250 g prawns, 3 tablespoons extra virgin olive oil, 2 cloves garlic
- Place a medium frying pan over medium–high heat. Pour in another tablespoon of the olive oil and fry the prawns for about 2 minutes each side, until they are just cooked and starting to caramelise. Remove and set aside.250 g prawns, 3 tablespoons extra virgin olive oil
- Place the same frying pan over medium heat and add the remaining tablespoon of olive oil. Cook the shallot and remaining garlic for a couple of minutes, stirring so they don’t burn. Add the butter and melt. Then add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally. Next, add the stock and bring to the boil before turning the heat right down to a gentle simmer. Whisk the cream through the sauce and stir through the spinach and half the parsley.3 tablespoons extra virgin olive oil, 2 cloves garlic, 1 shallot, 200 g cherry tomatoes, 1/2 cup chicken stock, 1/2 cup thickened cream, 1 cup baby spinach, 1/2 cup parsley leaves
- Add the prawns and cooked pasta to the pan, along with a splash of the pasta cooking water. Toss everything together. Season well and top with the remaining chopped parsley.250 g prawns, 250 g dried linguine, 1/2 cup parsley leaves
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