With curries, I often have garlic and coriander naan bread and I love this pairing of ingredients. So the other day I decided to experiment with these flavours with aim of incorporating it into a seafood linguine dish. I looked up some recipes but nothing really tickled my fancy, and I noticed such flavours are more so incorporated into tapas-type dishes with prawns instead of linguine. I took a little inspiration from recipes, especially Jamie Oliver’s ‘Zesty chilli & coriander King Prawns’, and came up with my own variation of the flavours by adding a few different ingredients into the mix. It went down a treat if I say so myself and was packed full of flavour – yummy in YOUR tummy!
Prep Time: 10 mins | Cooking Time: 10-12 mins | Serves: 2
3 cloves of crushed garlic
A bunch of coriander de-stalked and coarsely chopped
50g of marinated sundried tomatoes (sliced)
200g of linguine
200g of frozen raw king prawns (tail-off)
1 tablespoon of Rapeseed oil
Juice of ½ a lemon
Pinch of chilli flakes
A pinch of salt
A few grinds of black pepper
1 teaspoon of unsalted butter
- On a chopping board, prepare you garlic, sundried tomatoes and coriander.
- Bring a pot of water to the boil and add a pinch of salt. Add the linguine, gradually urging it in as it softens – there is no need to break it up beforehand.
- Once the linguine is submerged in the water, turn down the heat and leave to simmer for about 10-12 minutes until the linguine is ‘al dente’*.
- After a few minutes of the linguine cooking, add your oil to a small pan using a medium-heat.
- Once the oil is hot, add your crushed garlic stirring it occasionally. You want to turn down the heat quite soon as garlic is prone to burning easily.
- Add you lemon juice, mixing it in with the garlic on a low heat for a couple of minutes.
- Then add your prawns, mixing in the coriander as they begin to cook.
- Sprinkle over your seasoning – chilli flakes, a pinch of salt and black pepper.
- Add the butter, mixing it through the rest of the ingredients as it melts in the pan.
- Add your tomatoes which provide a lovely hint of sweetness to the dish.
- The prawns won’t take long to cook through – roughly 5-7 minutes. You don’t want them to over-cook them so once they’ve turned pink all the way through turn off the heat!
- By this time, the linguine will be more or less done too and you can have a taste to check for yourself.
- Next, drain the linguine using a colander and place it back into the empty pot it was cooked in.
- Then mix the prawns and all ingredients from the pan into the linguine using tongs/ a pasta ladle server.
- Divide it over two dinner dishes with a wedge of lemon and sprinkle over a little of the remaining coriander and black pepper.
- Serve and Enjoy!