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 8,751
printed 239

saved 3

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

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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

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