It feels as we are on a fish cooking series, but I had a request from my son therefore I could not say no to it. As I had prawns in the freezer, fresh tomatoes and spinach in the refrigerator, dinner was ready rather quickly.
As I was creating the recipe as I was going along, I did not use any garlic for us, but I am sure it will give it a nice flavor to it. If you want to spice up things, adding a few shakes of crushed chili peppers will shake things up a bit.
I had no idea what to expect , but I have to admit the juice and with the wine it gave such a great flavor to the prawns. Mixing the past in the skillet, allowed the pasta to absorb all the juice and enrich itself with flavor.
Linguine with Prawns, Fresh Tomatoes and Spinach
- 1 pound prawns 1 pound shell and tail removed prawns
- 1 pound pasta 1 pound Fettuccine pasta
- 4 tomatoes 4 fresh, seed removed adn chopped tomatoes
- 1 tbsp flat-leaf parsley 1 tablespoons fresh flat-leaf parsley
- 0.5 pound spinach 1/2 pound stem removed and cleaned spinach
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tsp olive oil 1 teaspoon olive oil
- 0.5 cup white wine 1/2 cup white wine
- 1 garlic 1 chopped garlic clove
- Cook the Linguine according to package direction.
- In a large skillet under medium heat melt the butter with the olive oil. Add the chopped tomatoes, chopped parsley, chopped garlic and sauté until slightly tender. Add the spinach, the wine and the prawns. Sauté until the prawns are pink and the spinach welted.
- Drain the pasta, add it to the skillet and mix well.
- Serve hot.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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