Tomato, prawn linguine
Don’t know what to do with those frozen prawns you have to use up? Opened a packet of cooked packet prawns and want to beef it up into a hearty dish?
Then all eyes on this recipe.
Tomato and Prawn Linguine
Serves 1
Ingredients:
1/2 Packet of Cooked Prawns or about 10 Medium Sized Cooked Prawns
6-8 Cherry Tomatoes
1 Portion of Linguine (I use Wholewheat) *use the thumb/index finger pinch trick to know how much to use
4-6 Green Olives (I used large pepper filled ones)
1 TBSP Tomato Purée/Paste
2 Slices of Lemon
2 tsp Extra Virgin Olive Oil
2 Garlic Cloves (grated)
1 TBSP Salt
750ml Water
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/8 tsp Chilli Flakes
Method:
Pour water into pan and heat pan over a high heat. Once water is simmering almost boiling add in 3/4 of the Salt and stir
Once water is boiling, add in the linguine and cook accordingly to packet time (al dente). With wholewheat it’s usually 10-12 minutes.
Once pasta is al dente, save a cup of the pasta water into a mug and slowly pour out/get rid of the rest of the water
Using the same pan of pasta, pour 2 tsp of Olive Oil over a medium heat. Once oil is hot, add garlic and let it sweat through then stir in the tomato paste and cherry tomatoes. Let it turn a dark red/brown colour and add in olives
Mix through chilli flakes and the dried herbs. Then slowly pour in a splash of the pasta water to help combine.
Finally add in the prawns and stir well, and squeeze 1 slice of lemon.
Dish up and serve with an extra slice of lemon and some freshly ground black pepper and an extra drizzle of extra Virgin Olive oil.
Et Voila!