During the cold winter months, there is nothing better than a hearty dinner after a long day, especially when it can be made in minutes.
Pasta is something that most love, but some recipes can take forever to cook.
For a simplified pasta dish, Rick Stein has shared his prawn linguine recipe that uses very little ingredients.
Describing the dish he said: “This is a very simple seafood pasta dish with prawns, chilli, tomato and parsley.
“It only takes 15 minutes to make and we know you’re going to love it.”
Ingredients
250g dried linguine
One vine-ripened tomatoes, skinned and diced
12 raw black tiger prawns
One tablespoon chopped parsley
50ml extra virgin olive oil
One red chilli, chopped
One garlic clove, roughly chopped
Sea salt and freshly ground black pepper
Method
The first step is to peel the prawns, and then skin the tomatoes. This can be done by making a slit into the tomato and plunging it into boiling water or covering it with boiling water from the kettle and leaving it for about 30 seconds until the skins split.
Rick noted that the skin will come away more quickly the riper the tomatoes are. Drain, cover with cold water and then peel off the skins.
Cut the flesh into small pieces or neat dice, depending on the dish you need them for.
Once the tomatoes are done, cook the pasta in a large pan of boiling, well-salted water (use one and a half teaspoons of salt per litre) for seven to eight minutes or until “al dente”.
Meanwhile, start to fry the garlic, chilli and prawns in extra virgin olive oil.
After a few minutes, add the tomatoes and parsley, season with salt and pepper and continue to warm through over a gentle heat.
Drain the pasta, return to the pan with the sauce and briefly combine them together.
Season to taste before dividing the pasta between two warmed plates and serve immediately.
