Creamy prawn linguine
Creamy prawn linguine
Smoked pancetta, garlic, rocket & a kiss of red wine
Ingrediënten
Serves 2 | total 15 minutes
- 150 g dried linguine
- 2 cloves of garlic
- 160 g raw peeled king prawns
- 4 rashers of smoked pancetta
- 50 ml Italian red wine
- 1 heaped tablespoon mascarpone cheese
- 50 g rocket
- 10 g Parmesan cheese
Instructies
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, peel and finely slice the garlic.
- Run your knife down the back of 2 prawns, so they’ll butterfly as they cook, then finely chop the rest.
- Put a large non-stick frying pan on a medium heat.
- Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden.
- Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away.
- Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it.
- Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce.
- Subtly season to perfection with the Parmesan and black pepper.
- Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.
