Linguine ai gamberi
- Serves: 4
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- 400g/16 oz uncooked king prawns, peeled
- 1 can (400g/16 oz) chopped tomatoes
- 400g/16 oz linguine
- ½ cup white wine
- 1 onion, finely chopped
- 1 courgette, diced (Optional)
- 2 garlic cloves, crushed
- A handful fresh basil, chopped
- A handful fresh spinach, chopped
- 2 tbsp/ tomato puree
- 1 tsp. chilli powder
- 1 tsp. paprika powder
- Olive oil
- Salt and pepper
- Parmesan to garnish (Optional)
Linguine with prawns and spinach (Linguine ai gamberi e spinachi) is a delicious, simple dish, which is perfect for a light summer meal.
Provided you use good quality ingredients, and take care not to overcook the prawns you should have no problems at all.
Like most seafood, king prawns make an excellent partner for chilli, and by adding some to the dish, it adds a bit of heat and interest. You can use fresh (seeded) chillies finely diced, or dried chilli flakes with equal success if you prefer.
As mentioned before, I am a big fan of frozen king prawns. These can be bought in bulk and kept in the freezer until needed. If using fresh king prawns they should be shelled before use.
- To a heavy bottomed pan, add the chopped onions, the garlic, a generous dash of olive oil, and fry until the onions turn soft.
- Add the white wine, chopped tomatoes, tomato puree, chilli powder, paprika, courgette, and a generous pinch of salt to the pan. Reduce the mixture to a thick sauce over a medium-high heat — this should take 10-15 minutes or so.
- Bring a pan of salted water to the boil, and add the linguine.
- Reduce the heat a little and add a handful of chopped basil, and another of chopped spinach to the sauce and stir through.
- After 5 minutes or so, add the uncooked king prawns. They should only need five minutes or so, or until the linguine has finished cooking.
- Drain the linguine and add it to the sauce and toss it through the mixture and heat them together for a minute.
- In pasta bowls, serve a generous heap of the linguine and sprinkle Parmesan cheese over the dish, finally adding few basil leaves to garnish.