Main
Tomato and Prawn Linguine
35 minServes 2Nutri-Score B€€
B
35 min
35 minTomato and Prawn Linguine
what you need
Ingredients
linguineGrains200 g
prawns (peeled and deveined)Fish250 g
cherry tomatoes (halved)Produce300 g
garlic (finely sliced)Produce3 pieces
olive oilPantry30 ml
tomato purée (tablespoons)Pantry2 pieces
white wineBeverages60 ml
chilli flakes (teaspoon)Spices1 piece
flat-leaf parsley (chopped)Produce10 g
lemon (zested and juiced)Produce1 piece
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
607kcal
- Carbs
- 83 g
- Proteins
- 31 g
- Fat
- 17 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Tongs
step by step
Method
- Step 1
Cook the linguine
- Bring a large pot of salted water to a boil.
- Add the linguine and cook until al dente.
- Reserve a little pasta water, then drain.
- Step 2
Start the tomato base
- Warm the olive oil in a frying pan over medium heat.
- Add the garlic and chilli flakes and cook until fragrant.
- Stir in the tomato purée and cook it out briefly.
- Step 3
Build the sauce
- Pour in the white wine and let it reduce.
- Add the cherry tomatoes and cook until they soften and release their juices.
- Season with salt and black pepper.
- Step 4
Cook the prawns
- Add the prawns to the sauce.
- Cook until they turn pink and are just cooked through.
- Step 5
Finish and serve
- Add the drained linguine to the pan with a splash of pasta water and toss to coat.
- Stir through the lemon zest, lemon juice and parsley.
- Serve straight away.