Often when I invite a friend over for dinner, I give them a choice – request a specific meal or tell me a few likes and dislikes and hope for the best.
On this occasion I was given a clear instruction ‘I’d like a King Prawn Linguine please…’ I told my friend that it may be a little different from what you get at the Italian place down the road but I’d give it a go.
I find that setting out to make dishes I’ve never done before quite exciting – it also leads me to come up with things I may do differently next time
Prep Time: 20 mins
Cooking Time: 25 mins
Serves: 2
- Linguine – 100g ish?
- King Prawns – 250g
- Chopped tomatoes – 400g
- Cherry tomato on the vine for garnish
- Shallots – 3 chopped
- Red Onion – 2 chopped
- Basil – 1 handful
- Celery – 1 stalk
- Herbs de Provence – 10g
- Mushrooms – 5 or 6 sliced
- Garlic – 2 cloves chopped
- Parmigiano – your call
- Chilli flakes – to taste
- Saffron – 3g
- Red wine – a splash
Method
- Heat a frying pan with some olive oil and add the chopped Garlic
- Add the prawns (hindsight now tells me to add the prawns later or to cook them separately)
- Add chilli flakes and saffron to the pan
- Add the red onion
- Take the chopped tomatoes, shallots, celery, and blend
- Add tomato blend to the pan and stir in
- Boil the linguine pasta
- Throw the tomatoes on the vine in the oven on tray to roast a little
- Add mushrooms to the tomato mix
- Add chopped basil and the HDP to the pan
- (I’d now fry the prawns and add them to the tomato sauce, cooking them so early on left them a little tough for my liking)
- Add a little red wine to the mix
- Plate up the pasta and top with the king prawn mix
- Add rocket, parmigiano and the cherry tomato for garnish and flavour
More info
- As per my comments above – I found that I would change the way I made this dish next time to account for the toughness of the prawns.
- I’d also throw some more chopped tomatoes into the mix and make more sauce
Leave me comments of how you’d make this dish…