Ingredients
250 g linguine
25ml olive oil
250g frozen uncooked prawns (defrosted)
50g unsalted butter
1 clove of garlic (crushed)
½ tsp of crushed chilli flakes (optional – hot or no)
300g cherry tomatoes, halved
½ tbsp sun-dried tomato paste
30ml white wine
150ml double cream
Juice of one lemon
50g grated parmesan
Ground black pepper
Sea Salt
Method
Cook the Linguine as per the packet instructions then drain and retain 150ml of the pasta water
In the same pan heat the olive oil over a medium heat. Add the prawns, season with salt and pepper and cook until pink. Remove and set aside with the pasta
Add the butter to the same pan and when melted and the garlic (and chilli flakes if using) and cook until you cannot smell the garlic. Add the tomatoes & tomato puree and cook until softening. Season with salt and pepper and then add the wine.
Cook for about 5 minutes until the wine has more or less gone.
Add the double cream, parmesan and lemon juice and simmer for 5 minutes until thickened. Add the prawns and pasta and toss to coat. At this point if the sauce is too thick, add some of the retained pasta water.
To service portion onto plates, add more parmesan and black pepper.
Ridware Hall 