Chilli Prawn Linguine by Kate

Delicious Chilli Prawn Linguine

Cooking set up: Induction
Category: Seafood, Dinner
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

Fresh, punchy and easy to adapt, Kate’s chilli prawn linguine brings together juicy prawns, cherry tomatoes, baby spinach, garlic and lemon with just the right amount of chilli.

It’s a family favourite that can easily be adjusted depending on how much heat everyone likes. Keep things mild by bruising whole fresh chillies and adding them to the pasta water, or dial it up with fresh chilli added at the end.

Kate's notes

Linguine is my preferred pasta, though spaghetti or fettuccine have also been used. Occasionally, the prawns are cooked directly with the tomatoes and onions to save time. Frying them separately yields a distinct flavour.

Rocket can also be used as an alternative to spinach. Canned tomatoes may also be used instead of fresh.

Marinate the prawns overnight if feasible.

Time

Preparation: 20 minutes
Cook time: 30 minutes

Ingredients

• 250g dried linguine pasta
• 1/3 cup extra virgin olive oil
• 250 grams cherry tomatoes
• 1 tsp dried red chilli flakes or fresh chilies
• 5 garlic cloves, thinly sliced
• 1 tsp finely grated lemon zest
• Large pinch of salt
• 1 tbsp lemon juice
• 24 green prawns, fresh or frozen
• 150 grams of baby spinach
• 3 teaspoons of olive oil to marinate prawns

Preparation

1. Marinate prawns with chilli flakes, the olive oil, and salt for a minimum of 10 minutes.
2. Bring approximately 1 litre of salted water to a rolling boil over high heat.
3. Roughly chop the baby spinach.
4. Halve and thinly slice the onion into half moons.
5. Halve the cherry tomatoes.
6. Slice garlic and chilies if using fresh ingredients.
7. Zest the lemon and extract the juice.

Method

1. When the water is at boiling point, add the linguine and agitate it within the pan until fully submerged. Cover with glass or dome lid, ensuring the vent is slightly open. Cook for 8 minutes or according to package instructions.
2. Stir gently periodically to prevent the pasta from sticking.
3. Place the spinach into a bowl sufficiently large to accommodate the cooked pasta.
4. Once the pasta is cooked, reserve 1 cup of the pasta water and place the drained pasta over the spinach; the residual heat from the pasta will wilt the spinach. Return the empty pan to the heat source to reheat for cooking the prawns.
5. Pour the 1/3 cup of olive oil over the pasta and thoroughly mix with the spinach and pasta, this will stop the pasta from sticking. Keep warm.
6. Once the pan is heated, arrange the prawns in a single layer, cooking for 2 to 3 minutes then turn and cook another 1 min. You will know they are done when they turn pink on the outside and opaque on the inside.
7. Remove from pan. Season with salt to taste and keep warm with the pasta.
8. Add onions to pan and additional oil if necessary, cook for 4 minutes, then add the halved tomatoes, garlic, and salt to taste. Cover for 5 minutes to allow the tomatoes to soften, stirring occasionally.
9. Once the onion is tender and the tomatoes have broken down, add approximately 1/3 cup of the pasta water to deglaze the pan and any juices from the prawn marinade. Stir, then return the pasta, spinach mixture, and prawns back to the pan to heat through. Add lemon zest and lemon juice.
10. Gently toss or stir while reheating. Add more pasta water if required.
11. Serve with lemon wedges or Parmesan.

Enjoy!

Anything the chef would change for next time?

I’d make a double batch and freeze the extras for a quick breakfast another day.

Enjoy!

Submitted by: Kate, East Maitland, NSW

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