Creamy Prawn Linguine
Linguine with tomatoes, greens, and prawns in a buttery sauce = bomb.
MAKES:
4 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 35 MINS
INGREDIENTS
450 g linguine
1 tbsp. extra-virgin olive oil
450 g prawns, peeled and deveined
4 tbsp. butter
3 cloves garlic, crushed
1/2 tsp. crushed chilli flakes, plus more for garnish
600 g cherry tomatoes, halved
60 ml white wine
240 ml double cream
Juice of 1 lemon
150 g baby kale
50 g freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
Salt
DIRECTIONS
In a large pot of salted boiling water, cook linguine according to the package
directions until al dente. Drain, reserving 120-ml pasta water, and return to
pot.
In a large pan over medium heat, heat oil. Add prawns and season with salt and
pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from
pan and reserve on a plate.
Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1
minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes.
Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
Add double cream, lemon juice, and Parmesan. Let simmer until sauce is
thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is
too thick, add additional pasta water.