24 October 2017
Prawn and crab linguine recipe
Made by Alexandra Grange Care Home Chef Sonya Bakalova, this tasty light lunch or supper dish is quick and easy to make and is heavenly with a glass of crisp, dry white wine.
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
25g Unsalted butter (cubed)
70g Shallots (finely diced)
45g Celery (washed and finely diced)
225g Raw king prawns (deveined)
125g Picked white crab meat
100mls Double cream
150g Tomatoes (washed, deseeded and diced)
6g Parsley (washed and finely chopped)
Season with salt and freshly ground black pepper.
200g Dried linguine
- Once all the ingredient preparation is complete, using a heavy based saucepan bring to the boil 2 litres of salted water.
- Add the pasta and make sure there is a rolling boil and cook for 12 minutes.
- While the pasta is cooking, heat a 225mm sauté pan and add the diced butter.
- Once the butter has melted sweat down the shallots and celery for 3-4 minutes until softened, then followed by the king prawns cook for a further 3-4 minutes until the prawns turn slightly pink.
- Pour in the Pernod and burn off the alcohol, add the picked crab meat followed by the cream.
- Reduce the liquid by half or until it thickens and then add the diced tomatoes and parsley thoroughly combine and remove from the stove to rest.
- Strain off the pasta and mix into the shellfish sauce to finish.
For a twist:
- Use scampi instead of prawns.
- Chicken breast and crab is also a good combination.
- Use spaghetti or even tagliatelle instead of linguine.
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