An impressive king prawn linguine made in just 10 minutes! My idea of a perfect weeknight dinner.
Ideal for those nights that you want something tasty but so easy to make. Pasta is my go-to dish when I want something simple after a busy day at work. I have used white wine in this recipe but if you don't want to use wine you can swap out for vegetable stock. This is my pasta heaven, juicy jumbo prawns, vine tomatoes and lots of garlic. I hope you enjoy the recipe!
Total Cooking Time
10 Minutes
Ingredients (Serves 2)
200g Raw King Prawns
1tbsp Olive oil
160g Vine tomatoes
1/2 Cup white wine (I use Pinot)
2 Garlic cloves (minced)
180g Linguine
20g Pecorino
1 Pinch oregano
1 Pinch chilli flakes
1 Handful parsley (chopped)
1 Cup reserved pasta water
Method
1. Add your linguine to a pan of boiling salted water and cook as per pack instructions.
2. Heat the olive oil on a medium heat in a large frying pan, add the tomatoes and season with salt and pepper. Cook these for a couple of minutes until they begin to soften then add the garlic. After around 1 minute now add the white wine to the pan and increase the heat a little to reduce down. Don't let the wine reduce completely - you still want a little left in the pan to coat the pasta.
3. When the wine has reduced a little add the king prawns to the pan and cook for around 1 minute per side until they are pink and just cooked. Be careful not to overcook these as they will continue to cook as you add the pasta etc.
4. Keep aside one cup of pasta water and now drain the pasta. Add the pasta to the pan of tomatoes and prawns. Mix the pasta to combine and coat in the sauce.
5. Now add the oregano, chilli flakes and pecorino. Adding a little of the pasta water at a time, you may not need the whole cup! Finish the linguine with the fresh parsley and enjoy.
