The prawn monster has been let loose in our flat again! She’s the cookie monster’s long lost sister, and her catchphrase is ‘Me want prawns.’ She has a bit more of an adult palate than cookie monster, and she might also very closely resemble someone called Alice. I’ve said it before and I’ll say a million times again, I love me some prawns.
I’m quite specific with the types of prawns I like though. For example, I don’t like the tiny, puny ones that taste like the ocean. I don’t really like the ones that are already cooked when you buy them. I don’t like the ones that haven’t been peeled and de-veined. So basically, I like to buy raw, shelled king prawns and that’s about it!
On a side note, I’m confused about why unshelled prawns are used in a lot of pasta and rice dishes, especially Mediterranean dishes. The shell is superfluous and acts as a barrier to flavours getting through to the meat. It’s also gets really messy having to use your hands to remove the shell, when you really just want to dig in and enjoy your meal. Does anyone have a good explanation for this? To me it just seems like a waste of the eaters time. End side note/rant!
This creamy prawn and mushroom linguine recipe uses raw, peeled and de-veined prawns (after the above rant you’d expect nothing less from me, right?!). They are cooked up just right, and added to a to-die-for creamy mushroom alfredo sauce along with some linguine. If the dish somehow makes it all the way to the dinner table without being scoffed straight out of the pan, you can enjoy it with a nice glass of wine and some fancy candles or go completely chilled and enjoy it in your comfiest jim jams lounging on the couch. It’s sophisticated yet simple and will impress anyone and everyone you know.
Creamy Prawn & Mushroom Linguine
Prep Time: 10 minutes
Cooking Time: 15 minutes
200g linguine (or fettuccine)
150g raw prawns, peeled and deveined
1 tsp paprika
1 tbsp olive oil
½ small onion, finely diced
100g button mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp dry white wine
1 cup double cream
⅓ cup grated parmesan cheese
Salt and pepper, to taste
- Cook linguine according to packet instructions in a large saucepan of boiling, salted water, approx. 8 minutes. When al dente, drain and set aside.
- While pasta is cooking, pat prawns dry with paper towel and sprinkle with paprika. Heat olive oil in a large frying pan over medium heat and cook prawns until they turn pink, about 2-3 minutes, turning halfway through cooking. Remove prawns from pan and return pan to heat.
- Melt butter in pan and add onions, mushrooms and garlic. Stir, cooking for about 3-4 minutes, until softened and golden, then add white wine. Continue stirring, until almost completely reduced, then add cream. Reduce heat and cook, stirring, until thickened, about 4-5 minutes. Mix in grated parmesan and when melted, remove pan from heat and add cooked linguine and prawns. Season and combine well. Serve immediately.
Tip: For a bolder flavour, cook butter, onions, mushrooms and garlic over a low heat for a few minutes longer to brown the butter, before adding white wine.
Recipe adapted from Natasha’s Kitchen.