7 Ways
By Jamie Oliver
Smoked pancetta, garlic, rocket & a kiss of red wine
About the recipe
Elegant, delicious and on the table in just 15 minutes – this prawn pasta hits the spot and feels a bit posh, too.
Recipe From
150g dried linguine
2 cloves of garlic
160g raw peeled king prawns, from sustainable sources
4 rashers of higher-welfare smoked pancetta
olive oil
50ml Italian red wine
1 heaped tablespoon mascarpone cheese
50g rocket
10g Parmesan cheese
By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.
I’ve used peeled king prawns here, but you can add bonus flavour by using shell-on king prawns. Add the prawn heads to the pan after you’ve scattered in the pancetta, stir regularly and gently squash the heads to extract amazing flavour. Trust me! Simply pick out and discard the crispy prawn heads before serving.
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