King Snapper Prawns And Linguini Food

PRAWN LINGUINE - AUTHENTIC ITALIAN RECIPE

Steps:

• Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
• Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
• Add the red chili flakes (if using ) into the skillet, followed by the cleaned king prawns. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Stir fry them for a couple of minutes, until they're pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard them, then sprinkle the lemon zest all over the prepared sauce.
• Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
• Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper and serve immediately.

KING SNAPPER, PRAWNS AND LINGUINI

Steps:

• Method: Lightly oil and season the fish and prawns.
• Using a non stick pan on a medium heat (about 60 per cent hot) cook the fish, firstly with the skin side down for approximately 3.5 minutes and flesh side down for 1.5 minutes.
• Cook the fish until it's only just gone white all the way through.
• Add prawns to pan when fish is almost cooked.
• Add prawns, fresh parsley, and sauce to boiled linguini and serve the fish on top.
• Sauce: Simmer wine in saucepan until it reduces to half its original volume.
• Turn to low heat, and whisk constantly while adding chilled diced butter (if doing a large quantity, add the butter gradually so that the temparature of the sauce is reasonably constant).
• Don't stop stirring, and don't have the pan too hot.
• Add a good squeeze of lemon.
• The sauce should look golden and creamy when done.