Easy and quick to prepare.
It is a mouthwatering first course typical of Southern Italian cuisine.
The recipe for linguine and king prawns with cherry tomatoes is prepared in short steps for a delicious and simple taste that will delight all your diners.
- 12 oz of Linguine pasta
- 8 king prawns
- 1 clove of garlic
- 1/2 glass of white wine (about 75 ml.)
- 10 cherry tomatoes
- salt and pepper to taste
- parsley to taste
- extra virgin olive oil to taste
Let’s start by cleaning our prawns: let’s wash them under running water, remove the head and pull out the black thread located behind the back.
We also wash the cherry tomatoes and divide them in half.
In a pan let’s pour a drizzle of abundant evo oil and brown the clove of garlic, and add the prawns.
Let’s sauté them over high heat, blending with white wine.
After that we also add the cherry tomatoes and adjust the salt and pepper.
Now we remove the garlic, set aside the prawns and continue cooking the sauce for 10 minutes.
If necessary add a few tablespoons of water (preferably the pasta cooking water).
In a large pot filled with salted water, we pour the linguine, draining it al dente.
Let’s transfer it to the pan and mix it with the sauce.
Now we serve the linguine with the sauce, adding the prawns and chopped parsley if you prefer.
When you clean the prawns we recommend that you drain them well, perhaps in a colander, and then make the cut on the back without, however, splitting them in half.
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