Prawn Chilli Vodka And Rocket Linguine Food

PRAWN, CHILLI, VODKA, AND ROCKET LINGUINE

Steps:

• Bring a large pan of slightly salted water to the boil, and cook until al dente. When cooked, drain in a sieve or colander, and cover with the pan's lid to keep warm.
• Using a sheet of lightly oiled kitchen paper, wipe down the inside of the pan to remove any trace of starch or salt. Then, pour in the olive oil, and return pan to a medium heat.
• Add the finely diced onion, lemon zest, and red chilli, and cook for 2-3 minutes until they have started to soften.
• Next, add the garlic and tomato, cook for a further 2 mins, then add the spring onions and cook for a further minute.
• Pour in the vodka, and when the pan's juices start to simmer, add the prawns and cook for 2-3 minutes stirring thoroughly.
• Then, stir in the passata, season with salt and freshly milled black pepper, and heat until the sauce starts to bubble.
• Add the cooked linguine a handful at a time, stirring regularly to ensure that the pasta is evenly covered with the sauce. Warm through for 2- 3 minutes, stirring occasionally then mix in the rocket leaves, followed by the lemon juice, and stir thoroughly. Heat through for a further 1-2minutes, or until the rocket leaves has started to wilt.
• Turn out into a large serving bowl, add another generous grind of black pepper, a drizzle of olive oil, and serve with a large wedge of lemon.

CHILLI PRAWN LINGUINE

Steps:

• To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
• Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
• Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
• Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
• Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
• Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
• Tear in a handful of basil leaves, stir, and season with salt and pepper.
• Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.