Garlic and king prawn linguine

 

I made this the other night as had some raw king prawns on offer at the supermarket, You could use king prawns that are already cooked but add them right at the end of cooking. It is so quick and easy it was on the table in less than half an hour. I used linguine but spaghetti or tagliatelle would be fine too. You can vary the amount of garlic too I like it quite garlicky, Good job we are still wearing masks!

As always when making pasta dishes make sure to remember to keep some of the pasta water back to help thicken the sauce (I keep a little cup in the colander so I don't forget). 

Garlic and king prawn linguine 

200g king prawns (raw, peeled and deveined) 

15g butter

15ml olive oil

150g linguine (dry weight) 

2-4 cloves garlic (crushed)

100ml dry white wine 

salt and pepper 

Cook the linguine according to packet instructions and while it is cooking get on with the sauce, Place the butter and oil in a large saucepan and melt over a medium heat until starting to sizzle then add the prawns and garlic and cook until the prawns have just turned pink stirring gently.  Pour in the white wine and let it bubble for another minute or two.

Once it's cooked drain the linguine and keep back a little cup of the cooking water, Add the linguine to the pan with the prawns and garlic and mix well together then add a few tablespoons of the cooking water and keep stirring gently for a few minutes this will give you a light sauce.  Season with a little salt and some black pepper. 

Serves 2