Creamy prawn linguine
Creamy prawn linguine
Elegant, delicious and on the table in just 15 minutes – this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.
Ingreadient
- 150 g dried linguine
- 2 cloves of garlic
- 160 g raw peeled king prawns , from sustainable sources
- 4 rashers of higher-welfare smoked pancetta
- olive oil
- 50 ml Italian red wine
- 1 heaped tablespoon mascarpone cheese
- 50 g rocket
- 10 g Parmesan cheese
Direction
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest.
- Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.
