An excellently speedy dinner that I’ve made many many times – I think the recipe came from some old friends who now live in Canada, because I remember eating it when we used to visit them in North Yorkshire between Christmas + New Year way back when The Teen hadn’t even started school and was teeny weeny. Worth keeping some prawns in the freezer for so you can whip it up in no time at all using your store cupboard stash, just give them enough time to defrost properly and drain them as much as possible. Simple enough for mid-week, but special enough to serve to friends too! Serves 4, we like it with garlic bread.
400g linguine / other pasta
A good slug of olive oil
2 cloves of garlic, crushed
Big handful of chopped parsley
Pinch +/- chilli flakes
400g raw shelled prawns
125ml white wine
400g tin chopped tomatoes, drained
- Boil an enormous pot of salted water, tip in your pasta, give it a good stir so it doesn’t all stick together, and allow to cook until al dente, then drain.
- While that’s happening, heat the oil in a large frying pan and fry the garlic, parsley and chilli for a minute or two – keep it moving so that the garlic doesn’t burn and become bitter.
- Add the prawns and cook for a further minute or two until pink but not yet cooked through.
- Fling in the wine, followed by the tomatoes and heat through until the prawns are cooked.
- Serve and dive in.