Jim’s prawn linguine

Jim's prawn linguine
Jim’s prawn linguine

If you’re looking for something that’s healthy, fresh-tasting and really simple to make, look no further. This take on the Italian dish linguine ai gamberi is super tasty and can be knocked up in next to no time. It combines perfect al dente pasta, juicy prawns, peppery rocket and a delicious zesty tomato-based sauce, fired up with chilli.

As the name gives away,  this is my husband’s recipe rather than my own. When we first got together, we lived in different parts of the country, and I’d often ask him to make this for me when I came to visit. I think it’ll always remind me of those cherished meetups. <3

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Jim's prawn linguine
Jim's prawn linguine
Course mains
Servings
servings
Course mains
Servings
servings
Jim's prawn linguine
Instructions
  1. Bring a medium-sized saucepan of salted water to the boil. Add the linguine and simmer for the amount of time indicated on the packet (usually 10-12 minutes).
  2. While the pasta is simmering, heat the oil in a large frying pan over a high heat. When the oil is hot, add the prawns and fry for 2 minutes, turning occasionally so that they're evenly cooked.
  3. Add the garlic and fry for another minute.
  4. Add the wine and the juice of the lemon and bring quickly to the boil.
  5. Add the cherry tomatoes. Squash them with the back of a spoon as you bring the sauce back up to the boil.
  6. Add the capers, the chilli (optional) and a good pinch of salt. Simmer for 2 minutes and remove from the heat.
  7. Add the drained linguine to the sauce and stir until the pasta is thoroughly coated.
  8. Arrange the pasta on plates and spoon over any leftover sauce from the frying pan. Then sprinkle the rocket on top.
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