serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Donal Skehan: Home Cook
series • cooking
PG
series • cooking
PG
Ingredients
- 350 g (12 oz) linguine
- 100 ml (scant ½ cup) extra virgin olive oil
- 150 g (5 oz) cherry tomatoes
- 3 fat garlic cloves, thinly sliced
- 1 tsp smoked sweet paprika
- Generous pinch of chilli flakes
- 500 g (1lb 2oz) peeled raw king prawns (jumbo shrimp)
- 75 g (3 oz) rocket (arugula) leaves
- Handful of flat-leaf parsley, finely chopped
- Squeeze of lemon juice
- Sea salt and freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil and cook the pasta for 10–12 minutes until al dente.
- Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat and add the tomatoes. Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more.
- Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
- Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze over some lemon juice and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Donal Skehan: Home Cook
