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.

Searching my pantry for Italian Seasoning and found this aged tawny port which I had forgotten; bought in 2016. I decided to use it with butter as my sauce. Got to be brave to try it out. If I never try, I will never know it might work nor taste it to see if it’s a good combination or as a sauce for pasta.

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 Tawny port and butter as my pasta sauce. 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
6 Tbs butter, melted
1 Tbs chopped garlic
1/8 handful of parsley, roughly tear
1/2 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 soften 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 a pinch of 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 2 Tbs melted butter into saucepan, 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. Add the aged tawny port, 3 Tbs melted butter and tear parsley into a pot, bring it to a bubbly hot; it will splatter. I wear rubber gloves quickly pour the hot Tawny port butter mixture into the linguine prawns and vegetables. Toss around the linguine, prawns and vegetables for 2-4 minutes to coat well.  Serve immediately and with a glass red wine or Tawny port.

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/2022/02/18/prawns-and-vegetables-linguine-in-aged-tawny-port/

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