Prawn Linguine

Serves 4

Ingredients:

• 1 red onion
• 1 tbsp (15g) sugar
• ¼ cup chives
• 3 cloves garlic
• 700g prawns
• 2 tbsp (30g) smoked paprika
• 2 tbsp (30g) Cajun spice
• 375g linguine
• 250ml cream
• 1 lemon – Zest and juice
• 30g butter
• 20ml white wine or 10 ml white wine vinegar
• 2 tbsp (30g) salt
• 1 tsp black pepper

Steps:

On a medium to high heat, add 2 tablespoons of oil and sauté the finely chopped red onion, half of the chives and sugar.

Sauté until the onions are translucent then add half of the finely chopped garlic.

Add the lemon zest and white wine vinegar and let the vinegar cook off.

Add 1 tablespoon of smoked paprika, 1 tablespoon of Cajun spice and 1 tablespoon of salt over the prawns and rub the spice in, marinating all the prawns.

Add 1 tablespoon of smoked paprika, 1 tablespoon of Cajun spice and 1 tablespoon of salt into the onions along with the rest of the garlic and stir until all the onions are coated.

Add the spiced prawns to the onions, stir everything together for 1 minute, then add in the cream and lemon juice and let everything simmer until the prawns are pink and cooked and the cream has thickened slightly.

If you are using frozen prawns that have thawed through slightly but are still very cold and semi frozen do it this way so that the prawns cook while the cream reduces. If you are using fresh prawns, then flash fry them for 1 minute, take it out and add in the cream and lemon juice. Let the sauce reduce slightly and add the prawns back in to the sauce to finish cook.

In your el dente pasta and mix everything together on a low heat so the pasta can absorb some of the sauce and thicken it further. Add in the butter and stir, this will coat everything and give it that added touch of silkiness. Taste for seasoning and add if needed

Finish off with remaining chopped chives and a small squeeze of lemon juice.

Enjoy!

Tip:

It is recommended that you don’t let the prawns get too well cooked before adding everything to the pasta as it will still continue cooking in the heat. I get the prawns just until they are fried and pink on the outside but still slightly soft and under cooked in the middle before adding everything to the pasta; it will continue to cook further when once added. The cream sauce might be a tad runny but the pasta will absorb and thicken the sauce once added.