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8 Apr 2014

Linguine with fried zucchini and prawn sauce



I really love this recipe! I got to create it for one of my cooking class and now I can't stop thinking about it. The intensely caramelised zucchini, the sweet sweet prawn sauce and that slick pasta... I'm hungry.

The secret lies in the quick stock done with the prawns shells and now, let's get cooking!


Linguine with spicy zucchini and prawn sauce

Ingredients (serve 4-5):

  • 500g linguine pasta
  • 200g raw prawns shell on
  • Extra-virgin olive oil
  • 20g carrot
  • 20g leek greens
  • 50ml white wine
  • 3 garlic cloves
  • 300g zucchini
  • 20g cherry tomatoes
  • Fresh chilli pepper, to taste



Method:

Take the shell off the prawns and place them on a small saucepan with a little olive oil. 
Toast the prawn shells until they are all orange-pink and some spots are turning white.

In the meantime, finely chop the carrot and the leek greens. Add the vegetables to the prawn shells and stir; let cook for a few minutes. Add the wine, one garlic clove, enough water to cover and let simmer for 15-20 minutes.

Chop the prawns into pieces and set aside.
Slice the zucchini in 1/2cm slices and further cut each of them in 4-6 pieces. 
Slice the cherry tomatoes in half and the remaining two garlic cloves in thin slices.
Finely chop the chilli pepper.

Put a big pot of water to boil.

Place a pan over medium heat, add some extra-virgin olive oil and let it heat up. Transfer the zucchini slices to the pan and cook until browned. 

The prawn stock should be ready by now. Strain it through a fine meshed sieve into a bowl. Press on the solids to recover all the possible flavorful liquids. 
Weigh the resulting stock, you should have roughly 150ml worth of liquid. If it is more than this, place it back in its saucepan and cook it a little bit further. 

Cook the linguine pasta as instructed on the packaging. 

At this point add the chopped cherry tomatoes, the chilli pepper with the sliced garlic to the pan and cook for 2-3 minutes before adding the prawn pieces and the prawn stock. Cook until you get a nice saucy consistency. Taste and season it with salt as required. Take it off the heat and reserve covered until needed.
Drain the pasta al dente and transfer it in the pan containing the sauce. Saute it over medium heat for a few minutes to mix it well with the sauce and serve.

1 comment:

  1. After looking at that photo, I'm hungry too. What a wonderful dish to put on the table.

    ReplyDelete