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Mooloolaba, Eastern King Prawn Linguine

 

Sebastien Le Cornu

by Sebastien Le Cornu

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Serves2 serves
Prep time10 minutes
Cook time20 minutes
Ready in30 minutes

Mooloolaba, Eastern King Prawn Linguine

These big Eastern King Prawns from Mooloolaba are full of flavour and so versatile. BBQ, grill, pan fry or use them as a base for this prawn linguine.

INGREDIENTS

  •  300g XXL Mooloolaba, Eastern King Prawns
  • 300g dry linguine OR 200g fresh tagliolini
  • Handful of ripe cherry tomatoes
  • 4 cloves of garlic
  • 1 tsp dry chilli flakes
  • 50ml dry white wine
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/4 bunch of parsley
  • Salt & pepper to season
  • 3 tbsp salt for the pasta water
  • 1/3 cup pasta water
  • 2 tsp unsalted butter

METHOD

Step 1
In a large saucepan, bring a pot of water up to the boil and season the water well with salt
Step 2
Peel and devein the prawns leaving x4 prawns with the head and tail
Step 3
Cut the prawns roughly into 5-6 pieces depending on the size of each prawn. Place in a bowl then set aside
Step 4
Roughly chop the parsley (keeping the stalks for added flavour), cut the cherry tomatoes in half and then peel and slice your garlic. Make sure to keep one garlic clove whole
Step 5
Place a medium to large frying pan with 1/2 of the extra virgin olive oil and the whole garlic clove onto a medium heat then bring the pan up to temperature – This will help infuse the oil with garlic without burning.
Step 6
Put your pasta into rapidly boiling water. Let it sit for a minute and then give it a stir to make sure the pasta is not sticking together.
Hot tip: If using dry pasta, take the pasta out 3mins before the recommended time and finish cooking in the sauce to make sure you have a true Italian al dente bite!
Step 7
Add your roughly diced prawn meat into the pan and don’t move it! Let it sear for 30secs before turning then add your dry chilli flakes, garlic, cherry tomatoes and parsley stalks. Fry them off for 2 mins.
Step 8
Once your veg is translucent, add the white wine and cook out the alcohol for a couple of mins.
Step 9
In a small frying pan, season your remaining x4 prawns and fry off in extra virgin olive oil then set aside.
Step 10
Remove your pasta from the boiling water and place directly into your pan along with the pasta water. Constantly mix everything together to emulsify all the flavours together.
Step 11
Once the pasta is cooked to al dente (to the tooth) perfection, turn off the heat and add the chopped parsley.
Step 12
Garnish with the whole prawns on top of the pasta and then it wouldn’t be Italian if you didn’t squeeze some extra virgin olive oil over the top to finish then all that’s left to do is eat!

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