Susie Drage
Music, Art & Cookery
Cookery Book
Creamy Garlic Prawn Linguine
Serves 4
Preparation and Cooking Time: 20 minutes
Ingredients:
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300g linguine
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olive oil
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large Spanish Onion, finely sliced
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Bag of Cherry tomatoes, halved or 4 -6 Vine tomatoes, cut into small quarters
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Juice of half a lemon
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Seasoning
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4-6 garlic cloves, peeled and minced
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200g pack of cooked prawns
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Half a cup of full double cream from 150g carton
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Pecorino cheese, grated or shavings
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Chopped fresh parsley
Method
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Place the linguine into a pan of boiling salted water and cook according to manufacturer's instructions.
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In a separate pan, add some olive oil, heat and then add the onions and garlic. Stir until softened - up to ten minutes.
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Add the tomatoes and also the prawns if still frozen. Otherwise, cook the tomatoes for five minutes and then add the prawns.
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Add seasoning and lemon juice, stir well. If there is too much juice, you can thicken with potato flour.
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Just before serving, add the double cream.
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Finally, garnish with fresh chopped parsley and generous shavings of Pecorino Cheese.