King Prawn Linguine is one of my ‘go to’ recipes for when there is not much in the house! I love seafood and so I always have prawns of some sort in the freezer. Although King prawns are great for this dish, they are not always available so any sort of uncooked prawn will do if you are stuck.
Similarly the black linguine can be substituted for spaghetti if needs must, but the black linguine has a flavour that compliments this dish perfectly.
The sauce is simple, yet the sherry makes it taste quite unique, one of my dinner guests liked the sauce so much for this that she said she would happily drink it as soup! I consider it to be a hit!
If you are preparing this for a dinner party, then the sauce can be prepared in advance, as can the linguine, making it a dish that can be cooked in less than 5 minutes – perfect.
Lets cook!
King Prawn Linguine, with a sherry cream sauce, quick and delicious
Ingredients
- 12-18 King prawns, raw
- 200g Black Linguine (dried weight)
- 12 Cherry Tomatoes, halved
- 8 Fine Green Beans (or asparagus), cooked and chopped into 3cm long pieces
- 2 Cloves Garlic finely chopped
- 35g Butter
- 80ml Cream Sherry
- 150ml Single Cream
Instructions
- In a large heavy bottomed frying pan, gently fry the garlic in the butter until soft.
- Add the sherry and reduce by half
- Add the cream and reduce until thickened a little.
- Season with salt and pepper to taste
- Next add the cherry tomatoes, fine beans and prawns and cook until prawns are nearly cooked (they will turn pink when cooked)
- Finally, add the black linguine and stir through until the linguine is hot and the prawns are completely cooked.
- Serve immediately.
Love the sound if this recipe Emma, perfect for Summer and providing ‘on the spur lunch/supper if friends arrive unexpectedly.