Prawn linguini with Arugula pesto and tomatoes

Prawn linguini with Arugula pesto and tomatoes
Cook / Prep Time: 25 min

You can substitute any kind of pasta in this recipe (try our squid ink pasta if you’re feeling adventurous!) and also alternate using prawns with scallops, clams or mussels. – Jen

 

Serves 2-3

   1 lb of Prawns (peeled and deveined)
   1/2 a package of linguine (cooked)
   1/2 cup Parmesan (grated to garnish pasta)
   1/2 pint of Grape Tomatoes (sliced in half)
   1 Shallot (minced)
   2 Tbsp Butter

   Arugula Pesto:

   1 pkg Baby Arugula (142g)
   5 cloves of Garlic (peeled)
   1/2 cup Pine nuts
   1/2 cup Parmesan cheese (grated)
   1 cup Olive oil
   Pinch of Salt and Pepper

 

 
  • Combine all the ingredients in a food processor to make the pesto. Reserve.
  • Any extra pesto will keep in the fridge for 1-2 weeks.
  • Preheat a large pan over medium high heat. Add the butter and saute the shallots for 1-2 mins. Next, add the prawns and saute for 2 minutes.
  • Then add 1/2 cup of pesto and the sliced grape tomatoes. Saute for 2 minutes more. Toss everything well in the pan.
  • Now, add the cooked linguine noodles to the pan. Toss well right away again. Use tongs to mix the pasta and the pesto well together. If it looks like you need a touch more pesto, add a bit more at this point. Toss noodles again.
  • Serve linguine in a bowl or on a plate. Place prawns on and around the top of the pasta to showcase them. Garnish pasta with extra parmesan cheese.

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