@jack_munn: One of my top 3 date night dishes that I have in my arsenal. Prawn Linguine. Comment below if you’d like to see the other 2! This is such a brilliant technique for extracting as much flavour as you can from these delicious shellfish. Creating a stock and then letting the pasta soak it all up creates layer upon layers of beautiful flavour. 10 large prawns Butter 2 shallots, finely chopped 4 garlic cloves, chopped 2 tbsp tomato paste Small handful parsley stalks 1 small glass white wine Water 1 fresh red chilli, sliced 200g cherry tomatoes, halved 250g linguine Fresh parsley, chopped Salt Remove the heads and shells from the prawns, then devein them. Set the prawns aside. Melt a generous knob of butter in a pan and add the shells. Fry them until fragrant, then add one chopped shallot, half the garlic, half of the tomato paste and the parsley stalks. Cook it all down for a couple of minutes, then add the white wine and enough water to cover. Simmer gently for about an hour. Strain through a sieve and keep the liquid over a low heat to reduce and concentrate. In a separate pan, heat a little olive oil and quickly fry the prawns until just coloured, then lift them out. Add the remaining shallot, garlic and the sliced chilli. Cook until soft, then stir in a spoon of tomato paste. Add the cherry tomatoes and cook until they collapse into a rough sauce. Start adding the reduced prawn stock a ladle at a time until the sauce has a consistency a little runnier than tinned tomatoes. Season lightly. Boil the linguine in salted water until just bendy. We want it to be seriously al dente. Transfer the pasta straight into the sauce, tossing well and adding a splash of pasta water if the sauce needs loosening. Add some chopped parsley and then fold the prawns back in to warm through. Plate up and finish with a good sprinkling of chopped parsley.

Jack_Munn

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Sunday 30 November 2025 10:41:58 GMT