Creamy prawn linguine

Smoked pancetta, garlic, rocket & a kiss of red wine

Creamy prawn linguine

Creamy prawn linguine

Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 514 26%
  • Fat 19.1g 27%
  • Saturates 7.5g 38%
  • Sugars 3.2g 4%
  • Salt 0.9g 15%
  • Protein 28.3g 57%
  • Carbs 56.3g 22%
  • Fibre 2.6g -
Of an adult's reference intake
Recipe From

7 Ways

By Jamie Oliver
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Ingredients

  • 150 g dried linguine
  • 2 cloves of garlic
  • 160 g raw peeled king prawns , from sustainable sources
  • 4 rashers of higher-welfare smoked pancetta
  • olive oil
  • 50 ml Italian red wine
  • 1 heaped tablespoon mascarpone cheese
  • 50 g rocket
  • 10 g Parmesan cheese
Tap For Method
Recipe From

7 Ways

By Jamie Oliver
Tap For Ingredients

Method

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.
Recipe From

7 Ways

By Jamie Oliver