Garlic Chilli Prawn Linguine Recipe with Capers
You can't beat pasta and seafood for a quick meal, and this wonderful garlic, chilli and prawn pasta with capers is both delicious and quick; it will go from your freezer/fridge to your table in well under 30 minutes.
Servings 2 Servings
Calories 736kcal
Ingredients
- 350 g Raw Shell Off Prawns 12oz
- 175 g Dried Pasta 6oz I use Linguini
- ¼ teaspoon Salt Plus Extra for Boiling Pasta
- 3 tablespoon Olive Oil
- 1 Medium Hot Red Chilli Pepper
- ½ teaspoon Dried Chilli Flakes
- 3 Garlic Cloves
- 50 g Capers ⅓ Cup
- 24 Basil Leaves
Instructions
- If you are using frozen prawns, defrost them by placing them in a sieve or colander and running cold water over them for 3-5 minutes.
- Bring a 20cm (8") pan of well-salted water to a boil. I use 1½ teaspoons of salt in a pan this size.
- Deseed the chilli pepper and cut it into a fine dice.
- Peel the garlic cloves and dice them as finely as you can.
- Drain the capers, place them on a chopping board and give them a bash with the side of a knife. You are not looking to mash them, just crush them a little.
- Finely shred (chifonade) the basil.
- I like to use a mix of Chipotle, Ancho and Regular chilli flakes in this dish, so I place them in a small bowl before I start cooking to make measuring them out easier.
- If you have king or jumbo prawns, set 3 per portion aside and then cut the rest into bite-sized pieces so that they distribute nicely through the dish.
- By now, the water for the pasta should be boiling. Add the pasta and cook until al dente; this should take 8-10 minutes.
- A minute or two after you have added the pasta, heat the olive oil in a 30cm or 12" frying pan over a high heat, and when the oil is hot, add the capers and fry them for a minute or two, be careful they will spit and spatter.
- Turn the heat to very low and add the garlic, fresh and dried chilli and stir for 1 minute. If you are using a ceramic electric hob/stovetop, it is better to remove the pan from the heat for this phase.
- Turn the heat up to high again (you should have 3 or 4 minutes left on the pasta), and when things begin to sizzle, add the prawns and salt, then cook for 3-4 minutes.
- Drain the pasta, reserving 75ml (⅓ Cup) of the cooking water, then add the pasta to the pan along with the shredded basil, toss to coat, adding as much of the cooking water required to form a nice sauce.
- Serve with a little reserved shredded basil.
Video
Nutrition
Serving: 1 | Calories: 736kcal | Carbohydrates: 73g | Protein: 53g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 370mg | Sodium: 2549mg | Fiber: 4g | Sugar: 4g
