Saturday, 1 February 2014

Bav's Chilli Prawn Linguine

So here it is my first pasta dish on my blog, who doesn't love spaghetti/linguine, I still remember when I first tried Heinz Spaghetti in their own special sauce almost 30 years ago how much I fell in love with it. Since then spaghetti has increased in popularity throughout the world, whether with tomato sauces, cream sauces, semi dried pesto sauces or combined with different vegetables and meats, the combinations are endless.
I myself cook pasta probably once a week, when you want that change from Indian food, though like all of us I have my own favourite ways of cooking them, whether it be a spicy arrabiata in meatballs or penne with pancetta and garlic.

Below is one of my favourites my Chilli Prawn Linguine 


Herb Mix
20gm fresh basil leaves
20gm fresh coriander leaves
3 tbsp pine nut kernels (without skin)
2 green chillies
1tbsp olive oil

Place all ingredients into a herb mixer and blend into a coarse paste, leave aside.


4tbsp olive oil
4 cloves of garlic (crushed)
1 large Bombay onion (or 1 large red onion sliced)
275gm cooked & peeled king prawns
100gm single cream
salt & pepper to taste


250gm linguine
1tbsp olive oil
1/2 tsp salt

Heat the oil in a non-stick pan, add the crushed garlic and saute for 1 minute. Add sliced onions and saute for a further five minutes.

Whilst the garlic and onion are cooking add boiled water to a sauce pan, olive oil and salt. Once the water starts boiling, add in the linguine, lower heat and simmer for 10-12 minutes.

Once the garlic and onion are sauted for 5 minutes add the herb mix and cook through a couple of minutes.

Add single cream, prawns and stir through for 4 minutes on a low heat..

Strain the linguine in a colander and save around 2 tbsp water to add to the sauce.

Add the linguine and 2 tbsp of the cooking water to the sauce mix, stir through well and serve hot.

Serving Suggestions

Serve with some rocket and finally sliced peach, with a little grated parmesan.