Linguine with Prawns

Today, I am sharing my recipe for Linguine with Prawns. This is a quick and easy dinner you can cook in the evening after a long day and you want something quick.  It only takes about 20 minutes!

You can add whatever you fancy to this dish, sometimes I also add some sliced scallions or chilli for variety.  Depending on the amount of pasta you add, it is also low in calories.

In this recipe I have used Fresh prawns, but you can also use already cooked prawns from the supermarket. I never use frozen prawns, they are watery and I don’t believe they are nice at all.  Also, any pasta you have to hand in your press will do just as well!

What you need:

Linguine Pasta
Fresh Prawns
Juice of ½ lemon
¼ glass of white wine
Roasted Red Pepper
4 cherry tomatoes
Ginger (thumb size)
Garlic (2 cloves)
Sea salt
Black Pepper

Cut the Red Pepper in half and place on a baking tray and drizzle with oil. Put in a hot oven until blackened, about 20 minutes

Peel the skin off the pepper, deseed then chop into strips

Cook pasta, according to instructions on packet

Chop ginger and garlic and quarter tomatoes.

Heat wok over a medium heat and pour olive oil in.

When hot put in garlic and ginger and prawns, make sure not to cook over too high a heat or the garlic will burn and become bitter.

When the prawns are pink, add the tomatoes. Add salt and pepper to taste.  Stir-fry for another minute then add the juice of ½ lemon and the chopped pepper.

Add the wine and cook for another 2 minutes.

Toss in the cooked pasta making sure it soaks up the sauce.

Finally add the spinach, which will wilt very quickly and serve into a pretty bowl.

Bon Appetit!

 

 

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