Hey there, fellow foodies!
I hope this post finds you in high spirits and, if not, I’ve got just the ticket to brighten up your day – a plateful of my latest creation that has me bouncing from the kitchen to the computer to share it with you all.
There’s something about the combination of seafood and pasta that transports me straight to the coast, no matter how grey the British skies may be. It must be the magic of that succulent seafood flavour paired with the comfort of good ol’ pasta. And let me tell you, today’s recipe, Piquant Prawn Linguine with Zesty Lemon and Fresh Parsley, is a showstopper that’ll have you feeling the sea breeze in your kitchen.
I was rummaging through my pantry, taking inventory, as one does on a slow Saturday afternoon, when I spotted a packet of linguine and thought, “It’s been ages since we did a pasta night!” And not just any pasta – I was after something that felt a tad fancy without the fuss, brimming with fresh flavours that could convince my taste buds they were dining somewhere along the Amalfi Coast. And what fresh ingredients evoke the essence of the Mediterranean better than lemon and parsley? Not to mention the prawns, oh the prawns, they beg to be drenched in a white wine sauce, don’t they?
So, apron donned (a must when cooking with any form of liquid that can splatter), I set to work, boiling the pasta and sautéing the beauties that would become the soul of this dish – juicy prawns with a hint of that playful heat from the chili flakes (totally optional for those of you who prefer a milder sojourn). The aromas dancing around the kitchen were enough to draw Zoe, my other half, away from her weekend read.
“A bit of white wine theatre for the senses, my love?” she asked, peering over my shoulder as I deglazed the skillet. There’s something about adding wine to a hot pan that turns cooking into performance art, don’t you agree?
As the pasta reached the perfect al dente, and the prawns nestled into their garlic-tomato bed, perfuming the room, I tossed everything together. There’s real joy in swirling and folding those glistening strands, watching as the sauce ever so elegantly clings to every generous forkful. And though the Parmesan is optional, who am I to say no to a snowfall of cheese?
Plating up was like painting a seascape with flavours, each forkful a wave of zesty, piquant goodness, topped with a sprinkle of parsley that’s as much a garnish as it is a nod to the freshness of coastal cuisine.
Folks, gather your ingredients, and let’s bring some zing to our tables. Share your culinary expeditions with me, and tell me, where does your favourite plate of pasta take you? To the bustling streets of Rome, the serene waters of Greece, or somewhere else entirely?
Stay adventurous in your kitchen endeavours, and until our next delicious episode – buon appetito!
Warmly,
Al
Ingredients
– 350g linguine pasta
– 400g raw prawns, peeled and deveined
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– 1/2 teaspoon red chili flakes (optional)
– Zest and juice of 1 large lemon
– 60ml white wine
– 150g cherry tomatoes, halved
– Salt, to taste
– Black pepper, freshly ground, to taste
– 1 small bunch of fresh parsley, roughly chopped
– 40g Parmesan cheese, grated (optional)
Method
1. Cook the linguine pasta in a large pot of salted boiling water according to package instructions, usually about 9-11 minutes, until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes and sauté for 1-2 minutes until fragrant but not browned.
3. Increase the heat to medium-high, add the prawns to the skillet, and cook for 2-3 minutes or until they start turning pink, stirring occasionally.
4. Add the white wine to the skillet, allow it to reduce slightly, about 1 minute. Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
5. Lower the heat to medium. Stir in the lemon zest, lemon juice, and season with salt and black pepper. Cook for 1 minute to combine all the flavors.
6. Add the drained pasta to the skillet with the prawns and tomatoes. Toss thoroughly, adding a bit of reserved pasta water if necessary to bring everything together into a light sauce that coats the pasta.
7. Remove the skillet from the heat, stir in the remaining tablespoon of olive oil, and most of the chopped parsley, reserving some for garnish.
8. Serve the linguine hot, garnished with the reserved parsley and grated Parmesan cheese, if desired. Adjust seasoning with extra salt, pepper, or a squeeze of lemon juice to taste.
