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 4,733
printed 117

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 256 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
I was planning to make a dessert with sweet omelette, but I changed my mind and ended up with this banana crepe dessert which is delicious!
Self raising flour, Granulated sugar, Egg, Milk, Butter, Bananas, Nutella
HOME
Parma ham, mozzarella cheese, tomatoes, olive oil... It's 100% Italian style!
Sushi Rice, Spring onions, Parma ham slices, Mozzarella cheese, Tomatoes, Extra virgin olive oil, Black pepper
HOME
I made this picturing a saag prawn dish in my mind, it works really well using Japanese curry roux.
Frozen spinach , Chicken stock granules, Japanese curry roux, Frozen prawns, Hot water, Single cream
HOME
It's quick because I used frozen spinach.
Frozen spinach, Bacon, Deep fried flat tofu, ▼Dashi broth, ▼Soy sauce, ▼Mirin, ▼Sake (white wine), Eggs
HOME
Mushrooms are rich in dashi and umami, so add less miso. It is a delicious miso soup with plenty of guanylic acid.
Mushrooms, Butter, Dashi stock granules (or vegetable stock cube), Hot water, Miso, Spring onion
HOME
I bought a fruit salad and used it in this recipe, it is simply delicious!
Sponge:, Eggs, Flour (Supreme Sponge), Granulated sugar, Hot water (for bain marie), ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Fruit salad tub
HOME

Similar Recipe

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.
 
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.
 
A delicious combination of prawn and avocado with a hint of the flavour of anchovy...you'll love it.
Pasta, Tinned anchovy fillets (small), Cooked prawns, Ripe avocado, Sundried tomatoes in oil, Olive oil
A refreshing dish for the summer season, the lemon sauce will stir your senses!
Pork fillet, Salt & pepper, Flour, White wine, Lemon juice, Garlic, Olive oil, Chicken stock, Butter, Parsley
Tobuchan
HOME
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
Patricia
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME