It’s my favourite time of year: pasta time and this linguine number hits the spot.
The days are getting colder and the nights are drawing in which means it’s time to carb load like your life depends on it. As Emma Watson would say, I’m self-partnered which means nobody has to see me naked so I can eat as much as I want which is pretty bloody great if I do say so myself. Last Sunday evening whilst all of the happy couples went to watch the fireworks in the park, I lay on the sofa stuffing myself with pasta whilst watching Harry Potter. We all know who the real winner was. Prawn Linguine Serves: 1 Ingredients:
100g linguine 1 garlic clove, crushed ½ red chilli, finely diced 75 g prawns (cooked or uncooked – uncooked is better but I realise that some supermarkets don’t stock them) Parmesan, grated 50ml double cream ½ lemon, zest and juice 10g parsley, finely chopped A handful of rocket Seasoning
1. Cook the linguine as per the instructions but one minute less than the stated cooking time so the pasta is al dente, ain’t nobody got time for overcooked pasta.
2. Whilst it’s cooking, heat up 1 tbsp of olive oil in a pan and then add in the garlic, chilli and prawns. Sauté until the garlic is just going golden brown. If using raw prawns, cook until the prawns have turned pink which only takes a couple of mins.
3. Remove from the heat and stir in the parmesan, double cream, lemon zest, lemon juice and parsley. Add black pepper to taste.
4. Drain the pasta and mix in the with prawns. Throw in the rocket and stir until wilted. Season to taste (I recommend adding a lot of black pepper) and grate over some more parmesan because it’s winter.