Prawn and courgette linguine
Posted on February 8th, 2013
I make this at least once a week as I’m a prawn fanatic and it is just so quick and easy to do. I reckon I could give Jamie a run for his money and do this in under fifteen minutes. It needs white wine in it so that’s always a good excuse to crack open a bottle of something nice. A tropical, tangy South African Sauvignon Blanc is a good match. Two Oceans is my most recent favourite, you can find it just about everywhere. It has a bouquet described as “upfront tropical fruit flavours, gooseberries followed with a hint of green fig”. And its taste as an ”elegant, crisp wine displaying ripe gooseberry flavours on the fore palate backed by tropical fruit and a hint of grassiness that lingers long on the aftertaste.”
Time – five minutes prep, ten minutes cooking time
2-3 cloves of garlic depending on taste
One red chili chopped (with seeds if you like it spicy) or a teaspoon of chili flakes
Couple of tablespoons of olive oil
Salt and pepper to taste
Punnet of cherry tomatoes halved
Half a chorizo sausage (optional)
24 large tiger prawns (fresh or frozen) shelled
Couple of handfuls of rocket (optional)
Put on the kettle.
Heat the oil in a wok, add the onions, garlic, chili and stir.
If you are including chorizo add now and stir until the fat has run out and the onions are translucent.
Season with salt and pepper.
(Meanwhile start the pasta – add linguine to a large pan of salted boiling water and add a teaspoon of olive oil to stop the pasta from sticking together.)
Add the tomatoes, courgette and prawns (if frozen) into the onion mix and stir.
Throw in a large glass of white wine and simmer for ten minutes. (Add prawns half way through this if they are not frozen). Add in a bit more wine if it starts to look a bit too dry.
Once the prawns are cooked (nice and pink all the way through, they start shrinking when they are overcooked), pop in the cooked pasta and a big handful or three of rocket if you like extra greenery in your pasta.
Mix it all together and serve with a chilled bottle of tropical, tangy Two Oceans Sauvignon Blanc.
Top tip: Never serve parmesan with seafood pasta.