Since finishing up full time employment I have been loving cooking dinner during the day. Gone are the days of leaving early in the morning to arrive home after dark, to then have to plan and prepare dinner with the 72 other tasks that needed doing before bedtime. I love the slow planning process and then having time to head to the supermarket to buy the ingredients all before lunchtime. This is now done at a slow and leisurely pace, usually after some slow coffee-drinking accompanied with some internet trawling after the school run in the morning. Sounds thrilling doesn’t it? I can tell you, for this long term full time working, no-time-having mama, it really is!
This dish is one of my favourites to whip up at the last minute. Even with dicing and slicing, I can have this cooked and on the table in well under half an hour. Great for those days when you realise it’s almost dinner time and well, there is no dinner as you have spent the afternoon daydreaming and drinking coffee. I don’t do that.
I like to keep a 1kg bag of Australian prawns in my freezer, that way I can defrost a handful at the last minute to add to a dish. You could substitute the prawns with meat such as chicken, but I only ever make this dish with prawns. I love the fragrance of the combined butter, shallot, garlic and wine simmering away on the stove, and the flavour of these ingredients compliment the prawns perfectly. Topped with lashings of freshly shaved parmesan and freshly ground sea salt, this dish is a little non-fuss winner.
Ingredients (serves 2):
1 shallot, diced (you can add brown onion instead but shallot goes beautifully with wine and butter in my opinion)
2 cloves garlic, crushed
1-2 red chilli, sliced
60g white wine
400g prawns, raw, cleaned and shelled (I buy them already cleaned and shelled)
Freshly ground sea salt and black pepper
A dash of olive oil
Juice of ½ lime
30g toasted pine nuts
2 stems of spring onion, sliced
Freshly shaved parmesan
Fresh parsley or basil (or if you’re mad about coriander as I am, coriander works beautifully)
Cook linguine as per instructions, or better still, make your own. Drain and set aside.
Sauté shallot and garlic in butter over medium heat until aromatic. Add chilli and wine, cook for 5 minutes, stirring occasionally. Add prawns and cook for 2-3 minutes on both sides until slightly pink in colour. Do not overcook prawns as they will dry out and become ‘chewy’. Remove prawns from heat, leaving the butter/wine sauce in the pan.
Add drained linguine to pan, mix through sauce and season generously with sea salt and pepper. Add a dash of olive oil and mix through. Return prawns to pan, add lime juice and pine nuts, combine well.
Plate linguine and prawns, top with spring onion and lashing of freshly shaved parmesan, garnish with fresh parsley or basil. I personally LOVE coriander and add it to almost everything (bar ice cream, that’d be too weird even for my taste buds), however basil and parsley both compliment this dish if you are not partial to the taste of coriander.
What’s your go-to quick pasta dish for those daydreaming kind of days?