“This dish is simple, quick and delicious,” says Fleming, who has made many visits to Port Lincoln, which is globally renowned for its prawns.
“Please don’t let the chilli put you off, as the quantities produce more of a hum than a burn. Of course you can always modify the quantity of chilli to suit your own palate.”
Chilli Prawn Linguini
Preparation time 10mins
Cooking time 10mins
1 brown onion
½ punnet cherry tomatoes
½ bunch flat-leaf parsley
1 large red chilli
2 cloves of garlic
1kg South Australian green prawn meat
½ cup of white wine
400ml tomato passata
100ml thickened cream
White pepper and salt
Dice brown onion and half the cherry tomatoes. Finely chop parsley, chilli and garlic.
Place onions and chopped tomatoes into a pre-heated pan with olive oil and cook gently until onions are just transparent. Add chilli and garlic and continue cooking for another minute.
Add prawns and remaining cherry tomatoes and cook until prawns have just changed colour. Remove prawns to a warm plate and deglaze the pan with white wine, cooking until all the alcohol has evaporated. Add passata and cream and bring to a simmer.
Meanwhile, cook the pasta in salted boiling water until al dente; drain and add to the sauce along with chopped parsley, salt and pepper to taste.
Divide pasta into warm bowls and distribute prawns evenly over the top. Garnish with the zest of the lemon.
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