Linguini With Asparagus & Prawns
"Not yet tried but sounds lovely for a nice, summery, al fresco meal.Apparently you have to eat this immediately as it drys out very quickly."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 550 g asparagus
- 14.79 ml olive oil
- 40 g butter
- 1 small onion (roughly chopped)
- 2 garlic cloves (roughly chopped)
- thyme (to taste) or marjoram, sprigs (to taste)
- 125 ml white wine
- 350 g small peeled raw prawns
- 29.58 ml brandy
- 500 g linguine
- grated parmesan cheese (to serve)
directions
- Boil the asparagus spears for 4-5mins until cooked but firm.
- Drain well but keep the water.
- Cut off the asparagus tips and set to one side.
- Roughly chop the remaining asparagus.
- Heat the oil and half the butter in a saucepan and cook the onion until softened.
- Add the garlic, the chopped asparagus (not the tips) and some thyme or marjoram (just a sprig or so).
- Sautee for approximately 5 mins and add the wine.
- Simmer until the wine thickens and then add about 400ml of the asparagus water.
- Simmer for a couple of minutes and remove from the heat.
- Remove the thyme/marjoram sprigs and puree the remaining ingredients.
- Transfer to a large serving bowl, add the asparagus tips and season to taste.
- In a saucepan, melt the remaining butter until it is sizzling and add the prawns.
- Cook for a couple of minutes, season with salt and pepper and then add the brandy.
- Ignite the brandy and let it burn itself out.
- Remove from the heat and add to the asparagus mixture.
- Cook the linguini in boiling salted water, following the instructions on the packet.
- Drain well but retain a little of the water.
- Mix the pasta and sauce together in the large serving bowl. If it needs more liquid add some of the pasta water.
- There may seem to be a lot of sauce but the pasta quickly absorbs it.
- Serve immediately with grated parmesan and black pepper.
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RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
