Try our pasta dinner with king prawns and Rose Harissa pesto sauce. It only takes 8-10 minutes to make and is a healthy and delicious midweek meal.
Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.
Heat the oil in a large frying pan over medium heat and add the prawns, spring onions and tomatoes.
Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.
Add the Belazu Rose Harissa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to a boil.
Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine.
Divide between two serving bowls and top each bowl with the remaining basil. Serve your creamy prawn linguine immediately with grated parmigiano (parmesan).
Ingredients
Directions
Cook the linguine in a pan of boiling salted water until al dente or as directed on the packet. Drain in a colander, reserving some of the cooking water, and set to one side.
Heat the oil in a large frying pan over medium heat and add the prawns, spring onions and tomatoes.
Mix well and cook, stirring occasionally, for 3-4 minutes, or until the prawns are just cooked through.
Add the Belazu Rose Harissa Paste, creme fraiche and lemon juice. Season with a pinch of salt and black pepper. Mix well and bring to a boil.
Add half the basil and tip in the cooked pasta. Add a few tablespoons of the cooking water and mix everything together really well so that the sauce completely coats the lovely linguine.
Divide between two serving bowls and top each bowl with the remaining basil. Serve your creamy prawn linguine immediately with grated parmigiano (parmesan).
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