prawns & linguine with tomatoes & vodka

I am all for good food and even more so when it doesn’t take hours to prepare and only needs a few ingredients. This is a simple recipe using cooked, shelled prawns. My choice of pasta was linguine but really, any noodle kind of pasta will work well here.
This is a great meal for either lunch or dinner and since I think it is so aesthetically pleasing, this is most definitely a meal that I will serve to a crowd.
Full marks on taste and looks! Serve with a rocket & avocado salad and extra lemon wedges.

I forgot to add half a cup of frozen peas. Should you remember, this will add a lovely element to an already delicious dish.

ingredients | serves 4-6 | easy
300g cooked, shelled prawns, halved
1/2 red onion, diced
3 garlic cloves, diced
zest and juice of 1 lemon
1/2t red pepper flakes
1 can crushed tomato
1/4C vodka
1/2t dried dill
2T tomato paste
1T brown sugar
1 fish stock
1/2C cream, full fat
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
bunch fresh dill, finely chopped
salt to taste
good grind of black pepper
parmesan to serve
300-400g linguine, cooked accordingly
2T olive oil
2T butter

how to
Heat the olive oil & butter in a large skillet and saute the onion & garlic until translucent and aromatic.
Pour the vodka into the skillet and cook until the alcohol has evaporated. About 2 minutes.
Add the tomato paste, brown sugar and dried dill, red pepper flakes, stir and cook for about 3 minutes.
Pour the stock, lemon juice & crushed tomato into the pan and cook until slightly thickened.
Add the cooked prawns & cream and stir to coat. Simmer for about 5 minutes. Taste and season with salt & pepper.
Tip the cooked pasta into the sauce, toss to coat and cook for a few minutes until warmed through.
Add the lemon zest and fresh herbs and toss.
Garnish with finely grated parmesan.



prawn mac & cheese

i think there is big debate in the food industry about changing or personalising old favourites and traditional recipes. i, however, find this completely acceptable. i mean, how else do we find inspiration and new ideas?
macaroni & cheese is something i grew up with. wether my mother made a simple version of really only macaroni and a cheese sauce straight from the pan into our plates or a baked version with strips of fatty bacon nestled between the macaroni and very cheesy cheese sauce, it was a common dish in our home. it comes as no surprise that i, too, have my own versions of this very traditional, tasty dish.
this version is a rich, saucy, meaty, cheesy heaven. you can bake it in the oven to grill the cheese it was topped with or dish it straight from the pan simply topped with some parmesan shavings. either way, it is delicious!!

300g rigatoni pasta, cooked according to packet instructions
70g butter
30g flour
2 fat garlic cloves, peeled and chopped or grated
1/2 small onion, finely chopped or grated
2tsp paprika (not smoked)
2 pinches saffron threads
100g cheddar, grated
100g ricotta
50g parmesan, grated
350ml milk
100ml cream
1/2c fish stock
zest of 1/2 lemon
1/2tsp dijon mustard
1tbs worcestershire sauce
1tbs tomato puree
bunch fresh chives, chopped
bunch fresh dill, chopped
basil, leaves only
1tbs brown sugar
1/2tsp salt
1/2tsp black pepper
pinch chilli flakes
500g prawns (cleaned, uncooked & shelled)

how to do it
cook the pasta in salted, boiling water until al dente. drain and lightly oil. set aside.
bring the milk, cream & saffron to a light simmer. add the prawns and poach for about 5 minutes. remove prawns and set aside to cool. reserve the milk for the sauce.
melt the butter in a deep, oven proof skillet. add the onion and garlic and sauté until translucent taking care not to burn the garlic. stir in the paprika, tomato paste & brown sugar and cook for two minutes while stirring.
stir in the fish stock and mix until thick and smooth.
slowly pour in the milk & cream mixture while stirring or lightly whisking. simmer, while stirring, until thick and creamy. stir through the worcesterchire sauce, mustard, lemon zest, cheeses & a pinch of chilli flakes.
taste now and season.
roughly chop the cooled prawns and add it to the sauce together with the pasta.
stir through the dill and chives.
top with desired amount of grated cheese. (i used about 80g)
bake in the preheated oven for approximately 20 minutes until bubbly.
garnish with shaved parmesan and fresh basil leaves.

serve with a green salad.

from my kitchen to yours, with love x