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Donal Skehan
Prawn Pil Pil Pasta | DonalSkehan.com
  • main-meals

Prawn Pil Pil Pasta

October 17

Embrace the instant gratification this supper provides, particularly if you can get your hands on some beautiful prawns. This recipe is from my book Home Kitchen.

  • serves Serves 4
  • time 20mins

Method

  1. 1. Bring a large pan of salted water to the boil and cook the pasta for 10–12 minutes until al dente.
  2. 2. Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat and add the tomatoes. Cook
    gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of
    minutes more.
  3. 3. Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
  4. 4. Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze over some lemon juice and serve.

Ingredients

12oz linguine
scant 1⁄2 cup extra virgin olive oil
5oz cherry tomatoes
3 fat garlic cloves, thinly sliced
1 tsp smoked sweet paprika
Generous pinch of chilli flakes

1lb 2oz peeled raw king
jumbo shrimp
3oz arugula leaves
Handful of flat-leaf parsley, finely chopped
Squeeze of lemon juice
Sea salt and freshly ground black pepper

350g linguine
100ml extra virgin olive oil
150g cherry tomatoes
3 fat garlic cloves, thinly sliced
1 tsp smoked sweet paprika
Generous pinch of chilli flakes

500g peeled raw kingprawns
75g rocket leaves
Handful of flat-leaf parsley, finely chopped
Squeeze of lemon juice
Sea salt and freshly ground black pepper

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