Linguine with prawns, tomatoes and garlic

Recipe supplied by Elizabeth Caton

Linguine with prawns tomatoes and garlic

This dish is delicious with our wine match, Spring Creek Sauvignon Blanc 2009.

Feeds 2

1 punnet of cherry tomatoes
2 cloves of garlic
1 small red chilli (or more if you like it hot!)
A small bunch of parsley and coriander
200g of raw prawns, shelled and de-veined
150g of linguine
Good quality olive oil

Oven - 180 degrees

Put a large pan of water on to boil.
Halve the cherry tomatoes, and put in a baking tray with a good glug of olive oil and salt and pepper. Put in the oven until softening and releasing their juices. 
Add the linguine to the pan of boiling water with a large pinch of salt, and cook according to packet instructions.
Finely chop the garlic and chilli, and put in a frying pan with a glug of olive oil. Cook over a low heat for about 4 or 5 minutes, stirring frequently. 
Roughly chop the parsley and corriander. Add the prawns to the pan with the chilli and garlic until cooked through. Season with a sprinkling of salt and pepper. 
Remove the tomatoes from the oven, drain the linguine, and then mix all the ingredients together with olive oil, salt and pepper to taste.

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