Herby Linguine with King Prawns
This is the sort of dish you can throw together quickly, delivering maximum flavour with 100% satiation guaranteed. Herby and garlicky liquid gold coats linguine, which is paired perfectly with chilli spiked king prawns and a little zesty punch. A flavour bomb, if you will.
Herby Linguine with King Prawns
Serves two
Ingredients
300g linguine
Handful of raw macadamias
2 tablespoons finely chopped continental parsley
2 tablespoons finely chopped chervil
2 tablespoons finely chopped chives
Extra virgin olive oil
2 garlic cloves, minced
500g uncooked king prawns, shelled and deveined (roughly 8 king prawns)
1 teaspoon chilli flakes
1 lemon
Method
Start by bringing a pot of generously salted water to boil.
Cut your prepared prawns into bite-sized pieces and in a bowl, add them together with a tablespoon of olive oil and the chill flakes. Stir to coat and set aside.
Toast the raw macadamias in a dry frying pan until coloured and fragrant. Transfer to a mortar and pestle and grind until you have a crumb-like consistency. Take a tablespoon or two out of the mortar and reserve for serving later.
Add in the chopped herbs, minced garlic and 8 tablespoons of olive oil. Give it a good stir and season with a touch of salt. Set aside.
Cook the linguine according to packet instructions. When it’s about 4-5 minutes away from al dente, heat a frying pan over a medium flame and tip in your marinated prawns.
Squeeze the juice of half a lemon into the pan with the prawns and continue to cook, moving them around the pan occasionally before adding the cooked linguine (reserving some of that magic pasta water).
Add your herby pesto, and a splash of cooking water and toss to coat. You’ll want the linguine practically swimming in all of that herby goodness.
Divide between two bowls and serve with the leftover macadamia crumb and extra lemon wedges.
