Recipes

What’s Cooking – Prawn and Crab Linguine

Back last year I  ate at a really lovely italian restaurant, I don’t eat meat but I do eat fish so I ordered their Prawn and Crab Linguine. I actually had not tried crab up to this point but I was pleasantly surprised, the dish was amazing and soon as I was home I wanted to recreate it using some guess work and researching recipes online.

King Prawn and Crab Linguine

What do I need? (Serves Two)

  • 1 tbsp olive oil
  • 2 x shallots, diced
  • 10 x King Prawns, shells and veins removed (I actually add more than this as we love them but just add an amount you are happy with)
  • 100g White crab meat (I tend to buy the tinned crab meat but you could use fresh)
  • 8 x Cherry Tomatos, halved (again add as many as you personally like)
  • 1 x Red Chilli, deseeded and finely chopped
  • 1 x Garlic clove crushed
  • Half a lime juice
  • Dash of white wine or Rosè if you prefer
  • 1 tbsp of tomato puree
  • 300g linguine, fresh or dried is fine
  • Salt and pepper to season
  • Rocket leaves to garnish the bottom of a pasta bowl
  • A sprinkle of parmasan

If you have dried linguine you want to start by boiling salted water in a large pan, if you have fresh you can do this while the shallots are softening.

Next fry the shallots, cherry tomatoes, garlic in the olive oil on a medium heat until they are softened. Add the king prawns, chilli, lime juice, white crab meat, wine and reduce for around five minutes. Season the mixture with salt and pepper.

Cook the linguine as per the instructions, drain and put back into the large pan. Add the reduced sauce into the large pan with the linguine and stir in the sauce.

Take your pasta bowls and add some rocket leaves to the bottom, plate the linguine and finish with a small amount of parmesan. I used finely grated cheddar in the picture as an alternative but parmesan is best!

I usually serve with the wine that I used in the dish as I find this tastes the best, personally I like to use a nice Saugvignon Blanc.

Comments

comments

You Might Also Like

No Comments

Leave a Reply