Linguine with Garlic Prawns & Caper Sauce

We’re still on the tomato tip right now because they are just really good at this time of year and it’s a shame not to take advantage of them.

I clearly remember making this dish as a quick and easy supper as the babies were still very small and my appetite was through the roof. We’d been walking that afternoon and had very little by way of proper food in the house.

What I did have were some prawns I knew needed using up and, of course, the tomatoes hanging in thier hundreds from the hanging baskets outside the back door.   

The rest of the ingredients are cupboard items that I had and was pleased to use up because they are the sort that, when left alone, could linger in said cupboards for YEARS!

I have to say at this point that this recipe was an ‘off the cuff’ affair and so all the quantities I’ve got recorded here were because I was going on gut instinct. But it did work out brilliantly with this recipe and is still one I use today. And it also informed a recipe that later went in to my book so you’re in safe hands with it! But it is a little rough…

Linguine with Garlic Prawns & Caper Sauce

Ingredients

• Linguini pasta (enough for the amount of people you are cooking for. See? I told you it was rough!!)
• 2 cloves garlic, chopped
• Tsp lazy chillies
• Approx 10 cherry tomatoes
• Tbsp capers, drained
• Approx 15 uncooked peeled king prawns
• Huge handful fresh flat leaf parsley, chopped
• Salt and pepper
• Olive oil

How to make

Add the pasta to salted  boiling water and begin to cook according to packet.

Meanwhile gently fry 2 cloves of chopped garlic, a teaspoon of lazy chilies, approx ten cherry tomatoes, and a tablespoon of capers in olive oil.

When the garlic has softened add the King Prawns and cook for a few moments until pink. Tossing the ingredients the whole time.

Add the chopped, fresh parsley and continue to stir.

Drain the cooked pasta and add to the pan.

Toss everything together so that the pasta is coated in the sauce and prawns.

Season with salt and pepper to taste and serve immediately on to warm plates with some more fresh chopped parsley on top!

I feel like I’m abandoning you somewhat by being slightly vague but if you throw yourself in to this recipe, it’s not that hard and is very, very delicious.

Have an amazing weekend and I’ll see you Monday on here. But I’ll be on social still over the weekend so do use the icons to follow me there.

Huge love to you, Cherry