Linguine with prawns

Linguine, a pasta of Ligurian origin, are born to be eaten with pesto. Thanks to their particular shape, flattened, similar to a tongue, in Campania have always been appreciated with fish and crustacean sauces, because they retain the sauce and enhance it at its best. Linguine with prawns represent a perfect synthesis of the flavours of the south: pasta and sea merge to give the palate an unforgettable taste experience.

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Liguori’s advice

For a dish with an even richer sea flavour, you can prepare a broth with shrimp heads and tails and add it to the sauce being cooked. If you don’t like linguine, this dish can also be prepared with spaghetti alla chitarra or classic spaghetti, perhaps reducing the sauce slightly to avoid it being too liquid and not sticking to the pasta.

Prepare also with

 

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Clean the prawns: remove the head, tail and carapace, cut them into pieces and put them aside, leaving 4 whole prawns for the mise en place. In a large frying pan, heat the oil with the unpeeled garlic clove, the chilli pepper and parsley, let it fry, remove the garlic and add the cherry tomatoes washed and cut in half.
Let the cherry tomatoes lightly fry, crush them with a fork and add the prawns both cut and whole, let them get flavor, salt to taste, add the white wine for a few minutes over medium heat and without a lid and once the wine evaporates turn off the flame. Cook the pasta in plenty of salted water, drain it al dente (about 10 minutes of cooking) and put it in the pot with the sauce of prawns and a bit of cooking water, turn on the heat and stir for a few seconds, serve in the dishes our linguine with prawns and garnish with chopped parsley.

Print Recipe
 
Prep Time 20 min
Cook Time 30 min
Servings
people
Ingredients
Prep Time 20 min
Cook Time 30 min
Servings
people
Ingredients