Had not had prawns and pasta for ages, I felt like having it, so I went to a nearby market with hope of getting prawns on sale. I am glad to get the prawns on sale. Then head to supermarket to get pasta. This linguine kept blinking at me when I was looking for either penne, rigatoni or shell pasta. Anyway, I got it and grab broccolini and cherries tomatoes as they were on sale.

Went to the counter to pay the groceries. On the bench of the counter this aged tawny port were sending sparkles out. As curious to try it I bought it though it’s not on sale. Got to be brave to try everything.

Google: “Linguine is a type of Italian pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina. The primary difference between linguine and spaghetti is that linguine is a flat noodle, while spaghetti is round.”

“Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, some of which are edible. Prawns contain high levels of Omega 3 fatty acids, a well-known nutrient long credited with lowering blood pressure, reducing the risk of heart attacks and contributing to a healthy cardiovascular system. They are also an excellent energy source and keep the organs, blood vessels and immune system functioning.”

I am glad to try using linguine and port instead of white wine. It’s something different for a change. My dinner is healthy, colourful, comforting, warming up my stomach and delicious with a few ingredients. Let’s cook!!!!

Ingredients

450 g fresh linguine, boil according to packet
200 g fresh peeled and tails removed tiger prawns
2 bunches of broccolini, cut thinly and diagonally the stem and flower to bite size
1 punnet of cherries tomatoes, cut into halves.
5 Tbs olive oil
4 Tbs butter, melted
1 Tbs chopped garlic
1/8 handful of parsley, roughly tear
1/8 c of aged tawny port (OPT)
salt
black pepper
water for boiling linguine

Method

Heat saucepan on medium heat, add oil and chopped garlic; cook until fragrant. Then add the stems of broccolini and 1 Tbs melted butter. Cook for 4 minutes until stems have softened slightly, then add in the flower bits and cook a further 3-5 minutes until cook through.

Meantime, bring a pot of water to boiling with 1 Tbs salt. Once boiled, add in linguine. Stir continuously for 5 minutes. Drain the linguine and keep a mug of water for in case needed to add to sauce.

Next add in the prawns and remainder melted butter, cooked for 5 minutes until turn orange colour slightly. When linguine is al dente add in to the vegetables and prawns. Season with salt and pepper. Then add in the aged tawny port and tear parsley. Toss around the linguine, parsley and to coat the prawns and vegetables for 2-4 minutes.  Serve immediately and with a glass red wine.

Note: if too dry add the water you reserved. I don’t need any water as my linguine is taken out straight from the pot into the sauce.

https://helenscchin.com/2016/06/27/prawns-and-vegetables-linguine/

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