Ingredients
350G dry linguine
2 cups of prawns, deveined and peeled
1/3c olive oil - divided
1/2c finely chopped parsley
1 tsp chili flakes
3 finely chopped garlic cloves
1 tbsp butter
Salt and pepper
Method
In a large pot bring salted water to boil for the pasta. The water should be as salty as the sea. Place the pasta in the boiling water and stir right away until the water returns to boil. The water should remain at a gentle boil, cook the pasta as per the package instructions, about 8 minutes or so.
In the meantime, over medium high heat saute the prawns in about half of the olive oil until just pink, salt and pepper to taste. Lower heat and add the rest of the oil, butter, parsley and garlic.
Drain the pasta, toss in the prawns and sauce, serve.
Parmesan cheese can be added but often on fish dishes cheese is not used.
I have substituted mushrooms and asparagus for the prawns and it's just as delicious, however Parmesan cheese is a must.
4 comments:
Oh for some fresh prawns. I love them, however usually only have them when we go to the Olive Garden in Wpg. You've been missed.
Hi Margaret,It's me the hobbit.Thanks for visiting.Pasta with shrimp is my favorite Sounds very similar to this dish.I often make pesto and use that as the sauce also yummy.Don't be discouraged by my budget.I am keeping a total for the year 2009 and I have yet to purchase my local meat and poultry.I'm still living off last years purchase.May will see a giant leap in my total.At least I'll know what I use.I also work at the oldest farm in America still run by the original family since 1632 I get alot of "grade2"veggies and out of date sauces and such.It's one of my benies.Talk to you again.
Your prawns and pasta sounds woderful. I think I might whip some up for dinner tonight with a little cole slaw and some garlic bread.
Did you get the prawns at one of the stores or somewhere else in town. I see the prawn boats out now that the season has opened. Thought maybe you had a secret place to get them. - Margy
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