I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar pasta to the fettuccine only narrower in width which originated in the Liguria region of Italy. This recipe is made with prawns or shrimps and is relatively quick to make. I used fresh or soft pasta, but you can also use dry, it will just take 10 minutes longer. Use lot’s of parsley and don’t skimp on the butter.
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely, keep aside. Remove the stalk from the chili, split in half, scrape away the seeds. Slice lengthwise in two or three, then chop finely, keep aside. Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any.
Place a large pan on high heat, add olive oil, chili and mince or grate the garlic. Lightly sweat for 30 seconds, add the prawns and caramelise each side. Deglaze with white wine, add grated zest of one whole lemon. Season with salt and pepper. Turn heat to very low.
Place your linguine pasta into the water. Loosen properly and cook as per directions on pack. I used soft fresh pasta that only takes 4 minutes. Cook one less minute as it will finish the last minute in the pan.
Add Parmesan cheese to your prawns (shrimps), add the butter and mix well until butter is melted. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment