Prawn Linguine

Peel & chop the onion.

Peel & chop the garlic cloves.

Grate the rind of a lemon, equivalent to 1 tablespoon.

Slice the lemon in half.

Finely chop the parsley.

Devein & rinse prawns.

Season prawns with salt & black pepper.

Squeeze in ½ of the lemon – be sure not to add the seeds in.

Mix well.

Heat 2 tablespoons of olive oil in a pot on medium heat & add in the prawns.

Spread out the prawns evenly & allow to fry for ±10 minutes.

Once they are cooked, scoop them out of the pot & set aside in a bowl.

They should be pink in colour, If they are a bright white then they are overcooked.

To the same pot that the prawns fried in, add in butter – leaving it on medium heat.

Once the butter melts, add in the chopped onions.

Thereafter, add in the red chili flakes & the chopped garlic.

Mix well & allow to sauté until the onions are translucent.

Thereafter squeeze in the other ½ of lemon & stir.

Next, add in the flour.

Mix well until the flour is absorbed.

Thereafter, pour in the milk. Cream may be used instead of milk but I prefer milk as it doesn’t curdle as quick as cream does.

Turn the heat up to medium-high & mix well.

Keep stirring until the sauce thickens.

Once the sauce has thickened, turn down the heat to low & add in salt, paprika & dried oregano.

Mix well & set aside.

In another pot, add enough water to boil the pasta. On medium-high heat allow the water to come to a boil.

Once the water reaches a boil, add salt to taste & 1 teaspoon of olive oil.

Mix well & add in the linguine.

When the ends of the linguine softens in the boiling water, gently twirl the top half so that it is fully submerged in the water.

Allow to boil until al dente (not undercooked or overcooked).

Once the pasta is cooked, remove from the heat & strain into a colander.

Place the pot of sauce back onto the stove on medium heat. The sauce would’ve gotten cold & thick so mix until it becomes creamy again. Thereafter, add in the prawns, chopped parsley & the lemon rind.

Add in the strained linguine.

Gently mix until everything is well combined.

Plate & garnish freshly chopped parsley.

This Prawn Linguine stores for up to a week in the refrigerator.

This dish is perfect for both the kids & adults (without seafood allergies) & makes for a great lunch & dinner.