King Prawn Linguine flavoured with Prawn and Pepper sauce.

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.

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Serves two

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

250-300ml water

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.

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Pan fried Tiger Prawns on a bed of Crab Linguine with Roasted tomato, Garlic and Romano Pepper sauce.

Pan fried Tiger prawns on a bed of crab linguine with roasted Jack Hawkins tomato, garlic and red Romano pepper sauce.

I came up with this recipe after watching a lot of Mediterranean cookery shows recently. My aim was to come up with a tomato based pasta sauce which had a different taste to my usual pasta sauce. I didn’t copy any particular recipe more like used techniques I saw in a variety of these shows showcasing local chefs making traditional local dishes.

I bought some nice large Jack Hawkins tomatoes and thought they would make an excellent base for the sauce. I decided to roast one along with some round tomatoes, garlic in its skin and a deseeded Romano red pepper – this is the base for the sauce and roasting them before cooking brings out their rich deep flavours. Once roasted and cooled I removed the skins from all three, as well as the core of the tomatoes, then blend them into a smooth sauce.

With the second Jack Hawkins tomato I used a blowtorch to blister then remove the skin, then removed the core and diced the tomato. I added the chopped tomato to a bowl along with some finely chopped parsley and basil. The purpose of this is to give both added flavour and texture to the dish.

I had some really nice Indonesian tiger prawns which I pan-fried in their shells with some olive oil until they were just cooked – its so important not to overcook prawns as they just become tough and chewy. I cooked them in the same pan that I then cooked the pasta sauce to get every last bit of flavour.

The sauce itself was made by frying the chopped herb/tomato mixture in a little olive oil along with a splash of white wine followed by the roasted sauce. The pasta was cooked until all dente, drained then finished off in the sauce so that it absorbed the delicate yet deep flavour. Some crab meat was added to the pan so that it was heated through by the steam from the sauce then carefully and gently mixed through the sauce with the back of a wooden spoon so that the chunks of crab meat stayed intact. The Pasta was then spooned into pasta bowls and the cooked prawns carefully placed interlocking on top.

I was really pleased with the results and can confidently say that this was not just restaurant standard but very good restaurant standard. I will be cooking this again for certain.

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Serves two people

Preparation 20-25 minutes, cooking time less than 15 minutes

 

Ingredients

200g dried Linguine – I used De Cecco, cooking times may vary  

2 Large Jack Hawkins tomatoes – use beef or other large varieties as alternative

4 cloves garlic – keep skin on

1 romano red pepper – remove seeds and stalk

3-4 round tomatoes

4 large Tiger prawns – devein in shell, keep head on. Trim legs and feelers with scissors

180g tinned white crab meat – drain before use

8-10 basil leafs

1-2 tbsp. chopped fresh flat leaf parsley

100ml dry white wine – choose one which works with shellfish

2-3 tbsp. olive oil

Sea salt – generous pinch plus extra to taste

Black peppercorn mill

1 tsp brown sugar

 

Method: Start by roasting the red pepper, garlic, 1 jack Hawkins tomato and the round tomatoes in a hot oven (approx. 200°C) for 15-20 minutes. Remove from oven and allow to cool. Once cooled remove the skins and the tomato core then add to a mini chopper/food processor and blitz until a smooth sauce is formed.

Remove skin from the second Jack Hawkins tomato, I used a blowtorch, however this could also be done by boiling the tomato in water for 3-4 minutes then placing in a bowl of cold water. Dice this tomato and add to a bowl along with the chopped herbs.

Cook the pasta as per packet instructions until all dente in well salted water. In a deep frying pan heat 2-3 tbsp. of olive oil until very hot, add the prawns and cook for 1-2 minutes on each side – the second they turn pink they are ready, don’t keep cooking them as the residual heat from shells will finish them. Set them aside on a plate ready to add to final dish, retain the oil in pan to cook the sauce.

Add the chopped tomato and herbs to the pan and fry over a medium high heat for 1-2 minutes then add the wine. Stir and fry for a further 2 minutes then pour in the roasted sauce, stir well until combined. Add a generous amount of black pepper, 1 tsp brown sugar and a generous pinch of salt then stir well until combined with the sauce. Add the cooked pasta, mix well then taste for seasoning, add extra if required. Carefully add the crab meat to the top of the pasta sauce and let the steam from the pasta heat the crab for 1-2 minutes then use the back of a spoon and gently mix the crab through the pasta, try to keep the crab chunks intact.

Spoon the pasta into pre-heated pasta bowls then place the cooked prawns interlocking on top. Serve immediately and enjoy!

 

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