This pasta dish is one of my all time favourites to make. No linguine? No problem. Any pasta would do. This is one of the simplest recipes I created, but definitely one of the best. It’s garlicky, lemony, buttery, and tomato-y. All the good things. Secret? A splash of white wine will do. Trust me, you’ll make it again.
Butter Garlic Prawn Linguine
A simple pasta dish but packed with flavor from the garlic and prawns. The acidity in tomatoes always goes well with seafood and the added asapragus adds additional nutrients. It cannot be more delicious.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
- 1 lb (454 g) linguine pasta
- 2 tbsp unsalted butter/olive oil
- 4 tomatoes, diced
- 1 large cooking onion, diced
- 4 cloves of garlic, minced
- 20 large prawns, patted dry (seasoned with salt + pepper)
- 1/4 cup white wine
- 1 tsp sugar
- 1/2 lemon
- salt and pepper
- optional: thinly sliced asparagus, cilantro
Directions
- Cook linguine pasta in a large pot of salted water until al dente. Reserve 1/4 cup of pasta water for later use. Drain.
- Under medium-high heat, saute garlic and butter for 30 seconds. Add prawns. Do not crowd the pan. Saute for 1-2 minutes until prawns are just cooked through (no longer translucent). Scoop out prawns into a clean bowl and set aside.
- In the same pan under medium heat, add onions and tomatoes. Saute for 5 minutes until volume of liquid has doubled.
- Add salt and sugar to taste.
- Add splash of white cooking wine.
- Cover pan with lid. Let simmer for 3-4 minutes under low heat until lots of liquid are coming out to become “the sauce”.
- Stir in cooked pasta and reserved pasta water until sauce coats the noodles. Mix.
- Squeeze in lemon.
- Serve and enjoy!
Taste of Raine 