7 Ways
By Jamie Oliver
Creamy prawn linguine
Smoked pancetta, garlic, rocket & a kiss of red wine
15 mins
Not Too Tricky
serves 2
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
Ingredients
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
Top Tip
By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.
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.
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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