Deep and Tasty Prawn Linguine

To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Prawns with heads (frozen) 14-16
Pancetta 50-60g
Garlic 1 clove
Cherry tomatoes 8
Olive oil 2 tbsp
Salt (for the pasta water) 1-1.5% of water
Fresh parsley as you like
Linguine 240g

Method

1
Use the frozen prawns. Chop the pancetta to small dice. Cut the tomatoes in half.
2
Put the oil in a frying pan and add a smashed garlic on medium heat.
3
Start boiling the pasta. Use 1-1.5% salt for the amount of water (10-15g salt for 1 litre water).
4
Add the frozen prawns to the frying pan and cook for 3 minutes. Add the pancetta and wait for the fat to melt.
5
Press down the prawn heads to extract the brown meat. This is the key to this dish!
6
Add the cherry tomatoes and some dried chilli and cook for 1-2 minutes. Add 1.5 to 2 ladles pasta water.
7
If the sauce is too salty, add plain water. if it's not salty enough, add more pasta water. Allow the sauce to emulsify. It will be ready when it's thickened.
8
Add the cooked linguine and mix well for 1 minute. Transfer to a serving dish and garnish with the parsley.

Tips & Note

●You can of course eat the prawns as well
●The success of this dish will depend on your job of pressing the heads - otherwise it will be a standard basic sauce
●You should have a great prawn tasting dish, so you won't need any cheese on top

Deep and Tasty Prawn Linguine

To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Prawns with heads (frozen) 14-16
Pancetta 50-60g
Garlic 1 clove
Cherry tomatoes 8
Olive oil 2 tbsp
Salt (for the pasta water) 1-1.5% of water
Fresh parsley as you like
Linguine 240g

Deep and Tasty Prawn Linguine

Recipe ID :1241 Posted on 09 NOV 2015

Serves 2

Prep 5min
Cook 10min
views 2,677
printed 77

saved 3

To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!

Share

Ingredients

Print Ingredients Email Ingredients
14-16
50-60g
1 clove
8
2 tbsp
1-1.5% of water
as you like
240g

Method

Prep
5min
Cook
10min
1
Use the frozen prawns. Chop the pancetta to small dice. Cut the tomatoes in half.
2
Put the oil in a frying pan and add a smashed garlic on medium heat.
3
Start boiling the pasta. Use 1-1.5% salt for the amount of water (10-15g salt for 1 litre water).
4
Add the frozen prawns to the frying pan and cook for 3 minutes. Add the pancetta and wait for the fat to melt.
5
Press down the prawn heads to extract the brown meat. This is the key to this dish!
6
Add the cherry tomatoes and some dried chilli and cook for 1-2 minutes. Add 1.5 to 2 ladles pasta water.
7
If the sauce is too salty, add plain water. if it's not salty enough, add more pasta water. Allow the sauce to emulsify. It will be ready when it's thickened.
8
Add the cooked linguine and mix well for 1 minute. Transfer to a serving dish and garnish with the parsley.

Tips & Note

●You can of course eat the prawns as well
●The success of this dish will depend on your job of pressing the heads - otherwise it will be a standard basic sauce
●You should have a great prawn tasting dish, so you won't need any cheese on top

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Sprouts and tofu are a perfect match.
Eggs, Soy sauce, Sake or white wine, Salt & pepper, Chicken stock granules, Sugar, Spam, Freeze dried tofu, Carrot (medium), Brussels sprouts, Sesame oil
HOME
A simple recipe using egg whites and sugar - it makes a delicious light snowy dessert.
Egg whites, Caster sugar, Butter, Caramel:, Water
HOME
Okra goes well with a spicy sauce.
Steak beef, Okra, Onion, Spring onions, Garlic, Soy sauce, Rice wine (sake), Cornflour (or potato starch), Sesame oil, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Sugar, Sake
HOME
Sweet and sour, the crepes taste really delicious with the hint of lemon.
Flour, Sugar, Eggs, Milk, Melted butter, Vanilla extract, Lemon curd (shop bought)
HOME
I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.
Tofu, Chilli powder, Dashi granules, Noodle stock (mentsuyu), Mirin, Sake (or white wine), Soy sauce, Spring onions, Frozen prawns, Potato starch in a bit of water
HOME
It's such a simple cheap recipe but quite difficult to get exactly right. It's another recipe from Yoshitsugu Yamada, Barilla Pasta Champion 2012.
Spaghetti, Hot water, Salt, Garlic, Dried chilli, Parsley
HOME

Similar Recipe

Saltimbocca means 'jump in the mouth' - this dish is so quick, it does just that!
Pork fillets, Parma ham slices, Sage leaves, Salt & pepper, Butter, White wine, Salt (for the sauce)
Julia
HOME
It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
Use tinned smoked oysters, it's so simple but so delicious you won't believe it!
Spaghetti, Salt, Olive oil, Garlic, Onion (medium), Pancetta or bacon, Dried chilli, Cherry tomatoes, Pepper, Spring onion (optional), Parmigiano reggiano, Tinned smoked oysters
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe