Pasta is a quick, simple and comforting meal that can be enjoyed any day of the week and this prawn linguine from Jamie Oliver will not disappoint when it comes to taste, nor speed.
A hearty bowl of pasta is the ideal comfort food for a chilly winter’s evening and Jamie Oliver’s prawn linguine recipe ticks all the boxes for flavour and quick preparation.
With the festive season set to make our schedules busier than ever, fast meals are essential – but that doesn’t mean compromising on taste.
Celebrity chef Jamie has crafted a pasta dish that not only can be whipped up in a mere 15 minutes, but also boasts restaurant-quality flavours. The recipe features linguine, succulent prawns, smoked pancetta, garlic, rocket and “a kiss of red wine”, creating a dish that is not only delicious but, in Jamie’s words, “a bit posh too”.
“Elegant, delicious and on the table in just 15 minutes,” says the TV star, “this prawn pasta hits the spot and feels a bit posh, too. By finely chopping most of the prawns, they’ll stick beautifully to the linguine, creating sweetness and texture.”
Here’s what you need to make Jamie’s prawn linguine:
- 150 g dried linguine
- 2 cloves of garlic
- 160 g raw peeled king prawns, from sustainable sources
- 4 rashers of higher-welfare smoked pancetta
- Olive oil
- 50 ml Italian red wine
- 1 heaped tablespoon mascarpone cheese
- 50 g rocket
- 10 g Parmesan cheese
Here’s how to prepare the dish:
Cook the pasta in a large pan of boiling salted water according to the packet instructions. Peel and finely chop the garlic. Butterfly two prawns by running a knife down their backs and finely chop the rest
Start by heating a large non-stick frying pan on a medium heat with one tablespoon of olive oil, then add the finely sliced pancetta and fry until it turns golden. Next, toss in the garlic and two whole prawns, cooking for two minutes before pouring in the wine and letting it cook through.
Then, stir in the chopped prawns and mascarpone, heating for 1 minute. Now, using tongs, transfer the linguine into the frying pan along with a bit of the starchy water from the pot.
Roughly chop the rocket and add most of it to the pan, continuously tossing everything together until the sauce becomes silky. Finish off with some parmesan and black pepper, serving with the remaining rocket sprinkled on top and extra parmesan if you’re a cheese lover.
