The Sunday night dinner cooking slot at my house is all mine. I have free rein to make whatever I want. I am using it as an opportunity to practice cooking meat and seafood since I don’t normally cook meat/seafood based dishes for a single portion (tinned tuna does not count).
Having an abundance of pasta at home at the moment (Thank you San Remo) , I thought it would be good to whip up one of my favourite dishes, Prawn Linguine! A key component of this dish and one of my new cooking skills that I have taught myself is the prawn oil. This became the sauce of the dish and it is incredible how much flavour you can infuse into plain olive oil.
Since a lot of my friends are in Europe at the moment and I am having mega nostalgia from my trips in the past, I went with a Mediterranean theme for the complementary ingredients.
So let’s hop to it. Here is the recipe for you to give it a go!
Prawn Linguine (serves 4)
What you’re going to need
250g Linguine (the one I used can be found here )
1/2 kilo green prawns, peeled and deveined (save the shells)
handful cherry tomatoes
handful baby spinach
1 tablespoon baby capers
Prawn shells and tails saved from the 1/2 kilo prawns
1/2 cup olive oil
1/2 brown onion, roughly chopped (big chunks)
1 clove garlic, crushed with knife blade and not peeled
- Preheat your oven to 160 degrees Celcius. In a small baking tray, add the cherry tomatoes with a light drizzle of oil and a pinch of salt. Pop in the oven and bake for 15 minutes.
- Fill a large saucepan with water and add a generous pinch of salt. Bring up to the boil.
- Whilst the tomatoes are baking and pasta water is heating, heat up 1 tablespoon of olive oil in a medium saucepan on a medium heat. Add the onion, salt and prawn heads and shells. Cook until aromatic (approximately 3 minutes). Once shells have turned orange, add the remaining olive oil and reduce to a low heat. Cook on low for 15-20 minutes.
- Cook pasta in boiling water until just al dente. Whilst waiting for the pasta to cook, strain the prawn oil in a jug and discard the solid bits. Set aside.
- With 2 minutes left for your pasta to cook (“just al dente”), heat up a tablespoon of olive oil in a fry pan. Once hot, cook the prawns for 1 minute per side. Reduce to a very low heat and add the strained pasta, tomatoes, spinach and prawn oil to the pan. Mix well and ensure the prawn oil coats all the ingredients. Add the capers at the last moment before serving. Serve immediately.