Vodka Chilli Prawns Linguine Food

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

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.

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.

HELLO VODKA PRAWNS

Steps:

• Clean and remove shells from prawns.
• Marinate prawns with salt, pepper and vodka for at least 30 minute.
• Heat butter in pan. Add garlic and fry till fragrant.
• Add prawns and marinate. Add more vodka according to your preference until they have been somewhat soaked by the prawns.
• Add 1/4 cup cream to pan.
• Stir in coriander and serve hot.

CHILLI VODKA

Steps:

• Slice the chillies and mix with the vodka in a large bottle or jug. Leave for 4-5 hrs. Strain out the chillies and pour back into a bottle to store until needed. Just before giving away, decant into smaller glass bottles, pop a whole chilli in each and label.

CREAMY LINGUINE WITH PRAWNS

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

CHILLI CRAB LINGUINE WITH VODKA

Steps:

• Cook the pasta in a large pan of boiling, salted water.
• Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
• Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
• Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.

CHILLI PRAWN LINGUINE

Steps:

• Cook linguine in a large pan of boiling salted water, uncovered, until just tender, drain.
• Meanwhile, heat the oil in a large frying pan, add the prawns, chilli and garlic and cook, stirring, until the prawns are just cooked through.
• Remove from the heat and stir in the parsley and lemon rind.
• Combine the linguine with the prawn mixture and toss gently.
• This is great served with a simple green salad, if desired.

LINGUINE WITH GARLIC BUTTER PRAWNS

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.