You’ll have to forgive me in advance – this recipe is extremely similar to my Garlic, Chilli and Prawn Tagliatelle. However, I’ve upped the garlic and ommitted the chilli – so these are some small differences, and if I’m honest, I prefer this version! No snogging for several days after you’ve eaten it though, unless your significant other has indulged in the same dish. Particularly if you serve with garlic bread.
As you can probably guess from that first paragraph, my advice would be not to give this recipe a go if you’re not a big fan of garlicky flavours. I love them, and the smell of this dish cooking just reminds me of an Italian restaurant near us – as you walk past, the smell makes my mouth water.
This is a perfect weeknight dish – it’s ready in 15 minutes – and you could easily add some extra healthiness by stirring some spinach in with the prawns, if you had some to hand. The garlic bread is naughty – but you could leave this out. We wanted pure indulgence – and we enjoyed every mouthful!
This will serve 2 (with leftovers for lunch) and takes 15 mins.
Garlic Prawn Linguine
For the pasta:
1 tbsp olive oil
200g raw king prawns
5 cloves garlic
1 small glass white wine
1 small handful parsley, chopped
For the garlic bread:
4 slices ciabatta
3 cloves garlic
40g grated parmesan
1. For the garlic bread, preheat the oven to the highest setting. Finely chop the garlic and mix with the margarine and parmesan in a small bowl. Spread the mixture over the sliced ciabatta, then bake in the oven for 8-10 minutes until golden and bubbling.
2. For the pasta, cook the linguine according to packet instructions in a large pan of boiling water. Drain, then return to the pan.
3. Meanwhile, slice the garlic. Heat the oil in a saute pan over a medium heat and add the garlic and prawns. Cook for 1 minute, then pour in the white wine. Allow to simmer until the prawns are completely pink.
4. Pour the prawn and wine mix over the linguine and add the chopped parsley, then mix well. Serve with the garlic bread and a little grated parmesan.