Mustard With Mutton

Linguine with Creamy Prawn & Garlic Sauce

Prawns, garlic and cream are a heavenly combination.  This pasta is one of my favourites but maybe not something to indulge in every day. It’s rich and delicious and just the thing for a cold night when you don’t have much time to get dinner on the table but want something super tasty.

Ingredients – Serves 2-3

250g Linguine
1/4 cup olive oil
6-7 prawns per person, shelled and deveined
6 cloves of garlic, pressed in a garlic press
1 long red chilli, deseeded and finely chopped (keep the seeds if you want it more spicy)
1/4 cup white wine
300ml single cream
A handful of freshly grated Parmesan
1 bunch of chives finely chopped
Salt

Method

Heat the olive oil in a skillet or frypan and add the garlic, chilli and a pinch of salt. Sauté over medium low heat until the garlic is fragrant and softened but be careful not to get any colour on it.  Increase the heat and add the prawns. Sauté for a minute or two, turning the prawns occasionally, until they have changed colour. Add the wine and simmer for a couple of minutes to reduce slightly.  Add the cream and some more salt and continue to cook until the cream has thickened.  This should take about 8-10 minutes.

  

Whilst the sauce is thickening bring a large pan of well salted water to the boil and cook the linguine until al dente and drain reserving a half cup of the pasta cooking water. Once the sauce has thickened take it off the heat and add the Parmesan and chives.  Add the drained pasta to the sauce and toss to coat the pasta.  If it looks like the pasta has absorbed all the sauce add a little of the pasta cooking water to the skillet and toss again.