Recipe Roulette: Prawn & Chilli Linguine

I will admit that this round of #babymacreciperoulette was a little on the random side. I grabbed the book that was sitting/laying on top of the other books on the shelf – you know how you whack ones sitting on top of the others that are standing up straight? My cupboards are a disgrace as I have said before so that was the extent of my random pull. So, feel free to close your eyes and grab whatever book you can find and turn to page 155. Which for me brings me to this book, and this recipe.

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It’s funny this is actually a recipe that I cook all the time! Well not ALL the time, as in every other week, but certainly when we have people over for a simple mid week dinner. It’s easy to make a big pot of it to feed lots of people and it’s TASTY. This book has been a winner over the years – simple, easy and tasty food.

Prawn and Chilli Linguine (serves 2)

250 grams linguine
4 tablespoons olive oil
10 green raw prawns (peeled and deveined with tails in tact)
Salt & pepper
2 cloves crushed garlic
2 small red chillies, finely chopped
25 grams butter
Handful of rocket

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1. Peel and de-vein the prawns and whack into a bowl.

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2. Marinate the prawns in the crushed garlic, olive oil and finely chopped chillies. I have recently discovered this Lurpak garlic butter which I used instead of plain butter for some extra garlic goodness. When it comes to cooking prawns, I think more garlic is better.

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3. Put the pasta on to boil until al dente.

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4. Add the butter to a hot pan, then add in the prawns that were marinating (you can let them sit for a few hours or just 5 minutes – depends on how much time you have on your hands) season with salt and pepper.

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5. Once the prawns are cooked take off the heat and toss through the rocket.

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6. Serve and eat immediately – you can add in some extra fresh rocket leaves and I like to whack on some extra cracked pepper.

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Obviously add more pasta, prawns and rocket with the more people that you have. I guarantee that everyone will eat every last bit…the groaning platters I have had at various dinner parties have always gone in record time!

Prawn & Chilli Linguine

Serves 2
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Lunch, Main Dish
From book Bills Sydney Food

Ingredients

  • 250g Linguine
  • 4 tablespoons Olive oil
  • 10 Green raw prawns (peeled, deveined with tails intact)
  • 2 cloves Garlic (crushed)
  • 2 Small Red chillis (finely chopped)
  • 25g Butter
  • 50g Rocket (Washed)

Directions

Step 1
Peel and de-vein the prawns and whack into a bowl.
Step 2
Marinate the prawns in the crushed garlic, olive oil and finely chopped chillies. I have recently discovered this Lurpak garlic butter which I used instead of plain butter for some extra garlic goodness. When it comes to cooking prawns, I think more garlic is better.
Step 3
Put the pasta on to boil until al dente.
Step 4
Add the butter to a hot pan, then add in the prawns that were marinating (you can let them sit for a few hours or just 5 minutes - depends on how much time you have on your hands) season with salt and pepper.
Step 5
Once the prawns are cooked take off the heat and toss through the rocket.
Step 6
Serve and eat immediately - you can add in some extra fresh rocket leaves and I like to whack on some extra cracked pepper.

What’s on your random book page 155?
Got a favourite recipe from Bills you like to make?

Comments

  1. Emma Steendam says:

    More garlic when it comes to prawns? More garlic IN ALL CASES I say! Do Daisy and Harper mind the chilli? This is a favourite in our house also, generally with frozen prawns from when we lived an hour to the shops, but now hopefully I’ll have freshies more at hand. I have two Bill books I got for my 21st…then lived in the house of horrors/first house I lived in with Matt, got frostbite on all my toes, no running water, possum living in the AGA, and house was so cold and damp all the pages of my cookbooks got soggy and stuck together. Yeah. That.

    • BabyMacBlogBeth says:

      I use frozen ones too occasionally – plenty of restaurants use them too. I hold off on some of the chilli with the girls…I tested this one and it wasn’t so hot so just picked it off theirs. They are actually quite good about spice though – Harps has tabasco on her pizza!

      • Emma Steendam says:

        Good stuff Harps! My sister puts a drop of tabasco on her girls tongues if they say unkind things to each other, lol! Should I be publicly telling people that…?!

    • Wow, Emma. I bet you’re glad to be gone from there. Where was that house?

      • Emma Steendam says:

        Haha yes, it was on the first farm we lived on straight out of uni, we have since lived in many and varied old farmhouses of various condition and ‘charm’ ;)

  2. This looks and sounds delicious, and I can’t wait to try it. For the life of me, though, I don’t get why so many recipes call for leaving the prawn tails intact. It just makes it more difficult to eat a meal, having to pick through it.

    • BabyMacBlogBeth says:

      It’s really very good and worth a try. I suppose they think it looks better with them on? I’m not sure…I do eat my tails though…strange but true!

  3. ahoy.jenni says:

    Fab recipe thanks!
    Yes my daughter munches on the prawn tails too. She has no idea it’s a tail, just eats it.
    I will look out for the lurpak garlic butter !

  4. Great recipe, thank you

  5. christiechildhood101 says:

    Looks fabulous :)

  6. I hope my local supermarket will have this! I always get so annoyed when I see cool stuff like this and it’s not at my local.

  7. Michele @ The Hills are Alive says:

    ricotta hotcakes – DIVINE and the crumbed veal and mash in his restnt is to die for (we just make it with chicken at home though and still yummo)

  8. Hey I wanted to let you know I’ve mentioned your blog on my latest blog post :) If you wanted to have a look (it’s all nice, I promise!) this is the link: http://www.hippiemumma.com/2014/03/top-5-blogs-you-must-read.html

  9. Ha! We have this book and make this recipe semi-regualarly too!

  10. Love Bill Granger and love prawns, so this is right up my alley. Simple but delicious, this recipe will be coming to a kitchen near me very soon!

  11. Lisa Mckenzie says:

    Looks and tastes amazing I am sure Beth I made something similar not that long ago,thank you for sharing xx

  12. nicole kane says:

    Lurpac make a garlic butter?
    Game changer!

  13. I made this last night for the boy and I. He was thrilled by the excess garlic and surprisingly ok with the chilli. He devoured his in record time plus the remainder of mine and was super impressed.

    Bought the Lurpac garlic butter also = garlic bread whenever we feel like it. Winner.

    So simple and delicious. Hello new midweek meal.

  14. LURPAK GARLIC BUTTER. Holy shit.

    Every time I see Lurpak in the shops I think of you. Every time. xxxx

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