Juicy prawns and blistered cherry tomatoes tossed through linguine with fresh herbs and Garlic Press EVOO for a simple, flavour-packed pasta.
PREP
15 mins
COOK
20 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
400 g linguine
500 g raw prawns, peeled and deveined
300 g cherry tomatoes, halved
4 tbsp Full Fruit Garlic Press EVOO, plus extra to finish
½ tsp chilli flakes, optional
½ tsp sea salt
Freshly cracked black pepper
3 tbsp fresh parsley, roughly chopped
50 g Parmesan, finely grated, optional
Method
1. Cook the pasta
Bring a large pot of salted water to the boil. Cook the linguine according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Cook the tomatoes
Heat 2 tbsp Garlic Press EVOO in a large pan over medium-high heat. Add the cherry tomatoes and cook for 4–5 minutes until softened and beginning to blister.
3. Cook the prawns
Add the prawns and chilli flakes, if using. Season with sea salt and freshly cracked black pepper and cook for 2–3 minutes on each side, or until the prawns are just cooked through.
4. Combine
Add the drained linguine to the pan with a splash of reserved pasta water and 1 tbsp Garlic Press EVOO. Toss gently until the pasta is glossy and everything is well combined.
5. Finish & serve
Remove from the heat and toss through the fresh parsley. Finish with the remaining Garlic Press EVOO, freshly cracked black pepper and Parmesan, if using. Serve immediately.
THE OIL WE USED
Full Fruit Garlic Press EVOO
Rich, aromatic and savoury, our Full Fruit Garlic Press EVOO pairs beautifully with juicy prawns and sweet blistered tomatoes, bringing a delicious garlic depth to this simple linguine.
