Prawn and Crab Linguine
Spicy, fragrant silky shellfish linguine!
Equipment
- Sharp knife
- Chopping board
- garlic press
- Frying pan
- Pasta pot
- Wooden spoon
- Spatula
Ingredients
- 2 tbsp olive oil
- 20 prawns 10 each
- ½ cup crab meat
- 15 cherry tomatoes
- 100 ml dry white wine optional
- 4 garlic cloves
- 1 shallot
- 1 tbsp chopped fresh parsley
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp mixed herbs
- 200 g linguine
Instructions
- Rinse and devein prawns if needed. Halve the tomatoes, dice the shallots and set aside. Mince 2 garlic and slice the remaining 2 and set aside. Finely chop the parsley and measure out the seasoning into a small bowl.
- Boil the kettle and turn the heat on your pasta pot. When kettle is boiled add the water to the pan with 1 tsp of salt and a dash of olive oil. Add the linguine and set timer for 10 minutes.
- Now turn the heat to high under your frying pan and add 2 tbsp of olive oil and allow to heat for 2 minutes. Fry the shallots for 1-2 minutes before adding all the garlic mixing frequently to avoid burning.
- Turn down the heat slightly and add the halved tomatoes and chilli if using. Stir once to distribute the ingredients throughout the pan then leave to cook for 2 minutes.
- Now turn heat back to high and add the seasoning and 100 ml of white wine if using. Leave the heat on high and allow the alcohol to cook off - usually about 2-4 minutes.
- Once the alcohol smell has gone and the sauce has reduced slightly turn heat down to medium and add the prawns and leave to cook for 2 minutes before turning over each prawn and adding the crab and covering.
- Leave to cook for further 2 minutes and then uncover, add about 1 serving spoon of pasta water, the chopped parsley and mix well cover and take off the heat.
- When the timer goes off drain the pasta and toss in small knob of butter. Now return the pan back to the heat and add the linguine to the sauce and some more butter because butter is life and combine well with the spatula and tongs.
- Finally, dish the linguine and sprinkle with some more fresh parsley and freshly ground black pepper and serve and enjoy!
Notes
Don't have wine? No problem miss the step and follow the rest of the recipe for a great outcome.