Arrabbiata King Prawn Linguine

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I love Italian flavours and spicy food. If you happen to share that in common with me, I’m certain you’ll enjoy this Arrabbiata King Prawn Linguine. My partner recently spent a week back home in Ireland so I wanted to prepare us both a nice dinner when he got back so we could have some quality time and catch up. I haven’t cooked this in a while but it’s a favourite of ours as we LOVE prawns. The lemon juice compliments the spices well and adds a refreshing dynamic to the overall flavour. I’ve shortened the cooking time to this meal by using fresh linguine which is super quick to cook, making my life easier after a long day at work. However, feel free to use dry linguine or spaghetti. Choosing whole-wheat is advisable for adding more fibre into your diet. If you use dry pasta instead of fresh, just remember to consider its cooking time and  incorporate this into your cooking process so it’s ready at the same time as your Arrabbiata Prawn sauce. I hope you enjoy this dish as much as we did and don’t forget to pair it with a lovely glass of chilled white wine.

Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4

 

Ingredients final

1 large white onion, diced

2 small bird eye red chillies, de-seeded and finely chopped

2 small (or one large) garlic cloves, crushed

1 tablespoon of Rapeseed oil

2 celery sticks, roughly chopped

½ Kako vegetable stock

150ml boiling water

2 vine tomatoes, diced

Juice of 1 whole lemon

Salt

Black Pepper

1/2 teaspoon of Arrabbiata Italian spices

1 x 400g tin of chopped tomatoes

1 tablespoon of tomato puree

400g frozen raw King Prawns

500g fresh linguine

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Method final

  1. On a chopping board prepare all of your ingredients and put to one side.
  2. In a large pan, fry the onion, garlic, chillies and celery for approximately 5 minutes in rapeseed oil using a medium-high heat.
  3. Meanwhile, in a measuring jug dissolve your vegetable stock in 150ml of boiling water.
  4. When the ingredients in the pan have softened, stir in your stock and cook for a few minutes.
  5. Take the pan off the heat and place the ingredients in a blender and blend until smooth. Alternatively, you can use a hand blender but ensure you’ve got an appropriate container to do it in.
  6. Once smooth, return the ingredients you’ve blended to the pan and lower the heat.
  7. Then stir in your freshly chopped vine tomatoes, lemon juice, tin of chopped tomatoes, tomato puree and cook for a couple of minutes.
  8. Add a pinch of salt, a fair grinding of black pepper and Arrabbiata Italian herbs.
  9. Stir in your prawns which should take roughly 6 minutes to cook through (turn pink) from frozen. (Note, if you are using pre-cooked prawns, they will cook in approximately half the time so I would advise putting your linguine on at the same time as adding your prawns in these circumstances.)
  10. Meanwhile, boil a kettle of water. Then place 500g of fresh linguine in a large enough pan and pour in enough boiling water to submerge it. Cook your linguine on a high heat for approximately 3 minutes – always check the cooking instructions on the packaging as it may differ.
  11. Taste your linguine; in case you find it a tad too spicy for your liking stir in a dash of milk or some yoghurt.
  12. Once your linguine and prawns have cooked, turn off the heat and drain your linguine.
  13. Divide the linguine among your dinner plates using tongs or a pasta server; and spoon over your Arrabbiata prawn sauce.
  14. Serve and enjoy.