Great seafood recipe with pasta, have dinner ready in less than half an hour
This Seafood pasta recipe is a great starter recipe for kids to make, when they get to the stage where they want to start making dinners. It’s so simple to make and is ready as quickly as the linguine is cooked, try it once, and you’ll be hooked!! (If you prefer you could substitute the prawns / shrimp for clams or mussels).
To make this a little bit more luxurious (for adults!) you could add a splash of fresh cream and some chopped chilies to the pan with the prawns / shrimp before adding the pasta.
You could also add a couple of spoonfuls of pesto to the pan for additional flavor!
Serves 6 people.
Put a large pan of water on to boil. When it has reached boiling point, add a good pinch of salt along with the linguine and reduce to a simmer. Cook for 10 - 12 minutes, until AL-dente (just cooked but still has a little bit of bite)
Meanwhile, put another pan onto the heat and add a tablespoon of olive oil. Allow to heat up, then add the shallots and garlic. Cook on a medium heat for 3 - 4 mins. until soft but not colored.
Add the prawns to the shallot pan, and continue to cook until the prawns have changed color to pink.
Drain the linguine into a colander, and toss a tablespoon of olive oil through (this prevents it from sticking together). Turn into a large, warmed serving bowl.
Add the Parmesan cheese and lemon juice to the prawn & shallot mixture, along with the salt and freshly ground black pepper.
Mix well, then add all of this to the warm linguine and toss well to combine.
Sprinkle the chopped parsley and some more grated Parmesan over the top and serve immediately
Available: Originating from Central Asia but now grown worldwide and available year round in supermarkets and farmer's markets.
Growing: Garlic is a bulbous plant, it grows in bulbs underground, each bulb contains up to 20 cloves of garlic..
Look for: Firm white bulbs, with paper like skin intact.
Storage: Store in a cool, dark place for several weeks.
How To Cook: Peel the outer leaves of the bulb, separate the cloves, peel each clove and crush, grate or slice into savoury dishes - quite a strong flavor..
Nutrition Facts: Recognised for medicinal qualities it's proven benefits against coronary artery diseases, infections and cancers.
Available: Peak season for lemons is from April to August though they are available year round in supermarkets..
Growing: Grown on small evergreen trees in temperate and tropical climates.
Look for: Avoid dark green colored fruit as it will be bitter and not very juicy, also avoid spongy feeling lemons. Look for bright yellow, firm skin. .
Storage: Will keep for a week in the refrigerator..
How To Cook: Use the juice in seafood dishes, salads & sauces. Add the zest and juice to flavor baked cakes..
Nutrition Facts: Very low in calories, high in Vitamin C and B Complex Vitamins..