CREAMY PRAWN & CHERRY TOMATO LINGUINE
Serves 4
Ingredients:
250g dried linguine (fettuccine or spaghetti work well too)
250g large prawns, peeled and tails removed
3 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
Sea salt
Black pepper
1 shallot, finely chopped
1 teaspoon butter
200g cherry tomatoes
1/2 cup chicken stock (or white wine)
1/2 cup cream
1 cup baby spinach
1/2 cup parsley, finely chopped
Method:
Place a large pot of salted water onto boil. Once boiled, add the pasta and cook until al dente. Drain and set aside, keeping 1/3 cup of the pasta water in case you need it for the sauce.
Meanwhile, marinate the prawns with one tablespoon of olive oil, half the garlic and season well. Place a medium sized frypan (I used the wonderful MEYER midnight series 26cm frypan) onto medium/high heat. Pour in the remaining olive oil and fry the prawns off for approx. 2 minutes each side, until they are just cooked and caramelised. Remove and set aside.
Place the same frypan onto medium heat and add a little more 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. Then add the stock, bring to the boil and turn the heat right down to a gently simmer. Add the cream and whisk through the sauce. Add the spinach and half the parsley and stir through. Add the prawns back to the pan and the cooked pasta with a splash of the pasta water and toss through the sauce. Season well and top with the remaining chopped parsley.