I just had to share this prawn pasta my hubby and I made – hands down the best ever!
I’m talking pasta cooked to that ideal texture, and prawns that were just… perfection on a plate. The crazy part? It took us less than half an hour, including all the ingredient prep.
If my husband can make this, anyone can. It really is very simple to whip together.
INGREDIENTS
– 300g Succulent Prawns
– 120g Linguine Pasta
– 1.5 Teaspoons of Creamy Butter
– 2 Tablespoons of Fresh Parsley
– 1 Red Chilli
– 1/2 Teaspoon Salt
– 1/2 Teaspoon Black Pepper
– 2 Shallots, Finely Chopped
– 1 Tablespoon of Crushed Garlic (Around 4-5 Cloves)
– 125ml Fresh Cream
– 1 Tablespoon Lemon Juice
– 50-100ml Liquid Gold (Pasta Water)
METHOD
1. Boil it to al dente perfection for around 9-10 minutes.
2. Heat up a pan to medium, drizzle in some olive oil, and toss in those fiery sliced chillies and fragrant garlic. Sauté t for about half a minute – just enough to infuse your kitchen with tantalising aromas.
3. Add a pinch of vibrant parsley and those glorious prawns to the pan. Let them mingle with the garlicky-chilli goodness.
4. Time to add a sprinkle of freshly ground black pepper and a dash of salt. Seasoning is like the secret handshake of flavour, and we’re in for a flavour-packed explosion.
5. Introduce the finely chopped shallots, a teaspoon of butter, and that creamy fresh cream into the mix.
6. Squeeze in some zesty lemon juice – to balance the dish.
7. Carefully transfer those perfectly cooked linguine strands from their pasta water bath to the pan. Let them cozy up to the saucy goodness.
8. Sprinkle in a tablespoon of bright parsley and a touch of butter. Remember that liquid gold we reserved? Time to add about 50ml of it to the mix.
9. Keep stirring until that sauce transforms into a luscious, thick masterpiece that’s all about indulgence and comfort.
10. And voilà! Your Linguine Prawn Pasta is ready to shine. Garnish it with a final flourish of parsley and let your taste buds revel in the delightful symphony of flavours.
Pro tip: If you’re all about that creamy goodness, go ahead and use the full 125ml of fresh cream. Your taste buds, your rules!