This chilli linguine prawns and herbed breadcrumbs is a light and tasty Autumn meal. It’s not to heavy and not too light. Perfect served with crisp white wine.
I’m not a massive advocate of slow living, I tend to do things on the faster side. I do try to slow down from time to time but always seem to be rushing, but that feels normal for me.
I did enjoy making pasta from scratch for the first time last month but I also like the simplicity of store-bought egg pasta. The quality is pretty good considering and the time saved leaves me more time to relax (or do something else which is more likely).
I found this beautifully coloured chilli and garlic linguine and knew I wanted to use it for a post and see how it photographed. I am loving using different colours and elements in my photography and try to grow with each shoot.
I decided to pair the linguine with a simple olive oil, white wine, lemon and prawn sauce with herbed breadcrumbs for added texture. I didn’t want to take away from the pasta itself. I love how all the ingredients have come together, both in taste and presentation.
You will like this recipe because it’s simple, tasty and totally fresh. It’s not too heavy and not too light, perfect for cooler Autumn weather. It doesn’t take super long to prepare so it’s a good weeknight option or when entertaining guests.
I hope you like it!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Deep set fry pan
- Large saucepan
Ingredients (serves 4):
- Olive oil (used for pasta water, herbed breadcrumbs + cooking the onions)
- Salt & freshly ground pepper (used several times)
To make the herbed breadcrumbs:
- Salt + pepper, to taste
- Zest from 1 lemon, finely chopped
- 1 + 1/2 cups of fresh bread crumbs
- 2 handfuls of flat leaf parsley, very finely chopped
To make the sauce:
- 1 small brown onion, finely chopped
- 3 large cloves of garlic
- 24 prawns with tails
- 1 teaspoon dried chilli flakes
- 1/3 cup of olive oil
- 1/4 cup dry white wine
- Juice from 1 lemon
- 500g chilli + garlic infused pasta (I used Latina Fresh) or sub for normal pasta
- Salt + pepper
1. Fill your saucepan with cold water and bring to the boil. Add salt and a good lug of olive oil.
2. Meanwhile, heat the olive oil in a deep set frying pan over low-medium heat, add the breadcrumbs, lemon zest, salt and pepper.
3. Cook the breadcrumbs until they turn golden brown. Should only take a few minutes. Transfer them to a bowl. Set aside. When they have cooled, add the parsley.
4. Clean the fry pan (using paper towel), add more olive oil and then the onion and garlic. Cook on a medium heat until the onions are turning translucent. Add the prawns and cook for another 2-3 minutes.
5. Add the wine to the mixture and use a wooden spoon to lift off all the onion and garlic. Add the olive oil, lemon juice and chilli flakes into the prawns and stir all together to combine. Add to the frying pan taking care as it can splatter if pan is too hot. Simmer over low heat until the mixture has reduced slightly.
6. When the water is ready, add the linguine to the saucepan of boiling water and cook as per packet instructions. You want it to be slightly under cooked (al dente).
7. Drain the linguine (keeping a few tablespoons of pasta water). Add the linguine and pasta water into the prawn mix. Add half the herbed breadcrumbs and use tongs to mix through.
8. Serve the linguine and top with the remaining herbed breadcrumbs.
Like this recipe? Yum it on Yummly.
For another pasta recipe try my rosemary fettuccine with butternut squash and burnt butter sauce…
Or my simple traditional carbonara.
Anisa – The Macadames. xx