The best Italian is often the simplest, using fresh ingredients that mingle flawlessly as a centrepiece rather than fussy techniques. This Prawn Linguine recipe by Celebrity Chef Danny Russo does just that. This healthy and easy recipe will definitely leave you and your guests going back for seconds.
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Tips for the perfect Italian dinner party:
– Plenty of great food
– Loose clothing – comes in handy towards the end of the feast
– Great company
– Comfortable chairs with padded cushions – because you will be there for some time
– Have Luciano Pavarotti playing in the back ground – it sets the scene and plus we all like singing after a few drinks
Prawn Linguine with Chilli and Rocket
Ingredients
(Serves 4)
800g large green tiger prawns, peeled leaving tails intact, deveined
1 lemon
3 x garlic cloves, finely chopped
1/4 cup (60ml) extra virgin olive oil
375g dried linguine
2 long fresh red chilli’s, seeded, thinly sliced
¼ bch flat-leaf parsley leaves, roughly chopped
80g baby rocket leaves
Method
1. Combine the prawns, garlic and 1 tbs of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.
2. Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
3. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
4. Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change colour and curl. Add the chilli and lemon rind and cook, stirring, for 1 minute or until aromatic.
5. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil.
6. Season with salt and pepper. Gently toss until just combined.
7. Divide evenly among serving bowls and serve immediately.