Monday, 24 September 2007

Linguine with Chilli Prawns

India won the 20-20 world cup and what can be a better occasion for a celebration dinner!

We had gone to the birthday party of a dear friend’s and had a great celebration dinner, so was in a mood for something non Indian but still special today. Thinking about specials, I landed up on this recipe.

Cooking pasta is always a bit of flinch for me, mainly because S does not appreciate it and the kids love it. Weird as it may sound, he really doesn’t. To try and reach a compromise I have resorted to the versatile Linguine. The sauces are not heavy and easy to cook.

You will need

  1. Linguine – 4 bunch ( about 250 gms. I use hand measure, 1 handful per person).
  2. Chilli – 4
  3. Garlic – 3 cloves
  4. Lemon juice – 2 Tbsp
  5. Prawns – 16 (4 each)
  6. Roasted pepper (capsicum) – 1 (Roast the pepper on a gas flame, remove the skin and chop)
  7. Tomatoes – 2 quartered
  8. Coriander leaves – a handful
  9. Salt and pepper for seasoning

Basic Recipe Courtesy Good Food magazine October 2002

Cook the linguine according to the packet instructions and drain. Add some butter or olive oil to the linguine.

For the sauce, chop the chillies and garlic. Heat 2 tbsp of Olive oil in a pan and add the garlic and chilli. After 30 seconds add the tomatoes and roasted pepper. Add the prawns and cook till they turn pink. To make life easier, I use frozen cooked prawns. Add salt and pepper. Add the lemon juice and adjust seasoning according to taste and add the coriander leaves. Toss the cooked and drained linguine in the sauce. Scoop into a bowl and enjoy.

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