Linguine pasta with king prawns, in a delicious sauce made from red pepper, tomato, garlic, basil, oregano, onion, flavoured with a stock made from the prawn heads and shells.
In this dish I use a simple stock made from prawn shells and heads to get every bit of flavour from the prawns. This is added to a flavour base (red pepper, garlic, tomato, basil, oregano, tomato pure, olive oil and onion) and cooked down to intensify the flavour. The sauce is completed with seasoning and a little sugar for sweetness. The raw prawns are gently cooked in the sauce, then the pasta is added to the sauce for the final few minutes of cooking, then finished with a little lemon juice.
I am really proud of this recipe and hope you like it as much as I do. Its very easy to make and certain to impress friends and family.
Preparation time 15 minutes, cooking time 12-15 minutes
Ingredients and method
150g good quality dried linguine – cook as per packet instructions to al dente
250-300g Raw whole King Prawns – see method
1-2 tbsp. olive oil
1 red bell pepper – remove stalk and seeds
1 large beef tomato – remove core
12 basil leaves – plus a few extra for a garnish
1 medium size red onion – peel
4 large garlic cloves – peel, crush
1 tsp dried oregano
1 tbsp. tomato pure
1 tsp brown sugar
Freshly ground black pepper – see method
Salt to taste – season at end once stock has reduced
Juice of half a lemon – cut other half into wedges to serve
You require a mini chopper of food processor for this recipe
Method: Begin by removing the shells and heads from the raw prawns, devein the prawns and set aside.
Pour 250-300ml of water into a sauce pan and bring to the boil, add the prawn shells and heads and simmer for 10-15 minutes until stock has reduced to 200ml. Unlike stocks from vegetables or animal bones stocks made from shellfish absorb all the flavour very quickly. Once reduced set aside ready to add to the dish.
Make the flavour base by adding the red pepper, basil, oregano, garlic, tomato, tomato pure, onion and olive oil to the mini chopper, blend until a smooth sauce is formed. Set aside ready to add to the pan.
Cook the pasta as per packet instructions (around 10-12 minutes), as soon as this starts begin to cook the pasta sauce. Heat a non stick frying pan over a medium heat and add the blended sauce, stir frequently and cook for 5 minutes to bring out all the flavours in the sauce. Take care not to burn the sauce and if it begins to catch on the pan add a little of the prawn stock to loosen it.
Next add the prawn stock to the pan, stir well, increase heat to bring to the boil, then reduce to a simmer. Add a tsp of brown sugar and a generous amount of black pepper, do not add any salt until the dish is reduced. Keep simmering and stirring occasionally until sauce has reduced in half (should take 4-5 minutes), then taste test and add salt to taste.
Once the pasta is cooked drain it and set it aside ready to add to the pan.
Add the raw prawns to the simmering sauce and gently stir until they change from grey to pink (60-90 seconds), take care not to overcook them. I would recommend deliberately undercooking them here as they will finish cooking as you add the pasta.
Add the cooked pasta to the sauce and gently stir the sauce through the pasta and cook for 1 minute. Finish the dish by adding juice of half a lemon and stir through to lift the sauce.
Serve immediately and garnish with a few torn basil leaves.