Chilli and Garlic Prawn Linguine is a fantastic midweek meal. If you are looking for a sensational meal that is convenient, delivers great taste, and fits within your budget on any night of the week, you must try this Chilli and Garlic Prawn Linguine.
Chilli and Garlic Prawn Linguine
Here is a fantastic midweek dinner that is fast and easy to cook with sensational results. Chilli and Garlic Prawn Linguine will take you around 20 minutes and give you a magic meal that all will enjoy.
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prep & Cook 10 minutes mins
unattended 10 minutes mins
Total Time 20 minutes mins
$/SERVE $7.50
Course Main Course
Cuisine Italian
Servings 4 people
Calories 644 kcal
Equipment
- Frypan
Ingredients
- 400 g Linguine, dried, pasta
- 1 tbsn Olive Oil
- 1 parsley, fresh flat leaf, with stalks finely chopped, leaves chopped
- 3 Garlic, fresh, very finely chopped
- 4 Anchovy Fillets, in oil, drained, chopped
- 1 tsp Chilli Flakes, dried
- 250 g cherry tomatoes, halved or whole then lightly smashed
- 2 tbsn tomato paste
- 200 ml dry white wine , whatever you're drinking
- 500 g Green Prawns, frozen, tail off, or fresh if you can get them
- 30 g butter
- 50 g Pecorino Romano cheese, plus extra to serve
Instructions
- Boil a large pot of salted water over high heat. Add the pasta and cook until al dente – around 8 to 10 minutes (refer packet instructions). Drain, reserving ½ cup cooking water.
- Meanwhile, heat the oil in a large, deep frypan over medium heat. Add the parsley stalks, garlic, anchovy, chilli, if using, and freshly ground black pepper, and cook for 30 seconds until fragrant.
- Add the prawns and sautee over high heat until turning red. Remove from the pan into a bowl.
- Add the tomatoes, stir and cook for 1-2 minutes to soften. Add the tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 2-3 minutes, then add the wine and stir and return to a simmer. Cook for 2-3 minutes, then stir though the butter. Add the pasta and reserved water, and toss to coat.
- Return the prawns and toss some of the parsley leaves and parmesan through the pasta and season to taste. Serve immediately topped with extra Pecorino Romano cheese.
Nutrition
Calories: 644kcalCarbohydrates: 83gProtein: 36gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 174mgSodium: 957mgPotassium: 674mgFiber: 4gSugar: 6gVitamin A: 888IUVitamin C: 17mgCalcium: 256mgIron: 3mg
Keyword dinner ideas, fast midweek meal, great dinner recipe
Recipe Author/ Source: Rob Keogh
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