Ingredients
250gm linguine
3 tablespoons olive oil
3 cloves garlic, chopped
1 red birds-eye chilli, deseeded and thinly sliced crossways
1 tsp dried chilli flakes
2 green onions, thinly sliced
24 cooked and peeled cocktail prawns, deveined & tails off
zest of half a lemon
60ml stock
15ml cream
juice of half a lemon
2 tblsp parsley, chopped
1 handful rocket leaves, torn if large
salt and pepper
Method
1. Prepare all the ingredients. This dish comes together quite quickly so it’s best to have everything ready before you start.
2. Bring a pot of water to the boil, add the linguine.
3. Heat frying pan to medium.
4. Add the oil, garlic, white bits of the onion, and chilli. Cook for a minute to soften the garlic.
5. Turn up the heat a little, and add the prawns and lemon zest, and cook for a minute or so until the prawns brown a little.
6. Add the stock, cream, lemon juice, parsley, and 3/4 of the rocket. Allow to bubble.
7. By this time, the linguine should be cooked. Drain into a colander, then tip into the pan, stir through.
8. Add the green bits of the onion, season to taste.
9. Plate up, top with the rest of the rocket, a squeeze of lemon juice and some ground pepper.
10. Serve with bread.
Notes
Timing counts in this dish. Dried linguine takes about 10 minutes to cook. I start the rest of the dish when the pasta has been in about 5 minutes.
On the other hand, if you’re using raw prawns, you’d probably want to start at the same time, as the prawns will take a few minutes longer to cook.
I like to use both a fresh birds-eye chilli and chilli flakes. If using only one or the other double the quantity.
The person I made this for doesn’t like the taste of wine, so I’ve used stock. If I was making it for myself I’d use white wine.