home cooked dinners by the season

Prawn and Roasted Red Pepper Linguini

Prawn and Roasted Red Pepper Linguini

With the Northwest wild spot prawn season almost upon us, you’ll want to make this. It goes together in 30 minutes with the help of using jarred roasted red peppers and is remarkable enough for guests, yet easy for a weeknight meal. If you’re not able to nab some spot prawns, the wild frozen ones you buy in a bag or in the seafood section of the grocery store will work just fine.

Prawn and Roasted Red Pepper Linguini
 
Serves: 4
Ingredients
  • ¼ cup olive oil
  • 1 tablespoon minced garlic
  • 1 pound medium (26-30 per pound) or large (16-20 per pound) size prawns, peeled, deveined and tail removed
  • Kosher salt
  • Fresh ground black pepper
  • 12-16 ounce jar roasted red peppers, drained and thinly sliced
  • 2 tablespoons chopped Italian parsley, basil or cilantro
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 12 ounces linguine or fettuccine noodles
  • Grated Parmesan cheese
Instructions
  1. In a large sauté pan, heat olive oil and garlic over medium heat; add prawns and season with salt and pepper; cook until prawns are halfway done, about 3-4 minutes, then cook and stir until prawns are cooked through, about 4 minutes longer. Add red peppers and parsley; reduce heat to low and cook and stir until heated through, about 3-4 minutes. Remove from heat and stir in lemon juice and zest.
  2. Cook linguini in boiling, salted water, according to package directions; drain. Add cooked linguini to the prawns, tossing lightly until all of the ingredients are evenly mixed; season with salt and pepper.
  3. Divide onto 4 plates; top with grated Parmesan cheese.

 


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5 thoughts on “Prawn and Roasted Red Pepper Linguini”

  • I can harvest the prawns in my front yard!! This is perfect, as I am always looking for recipes to go with the spot prawns. Thanks Linda!!!

  • Linda – I made this for David’s birthday dinner last night. So delicious and so easy. Spot prawns taste just like lobster and best of all my kids loved it. Thanks Linda.

  • I haven’t made this yet but plan to. It occurred to me that it might be good with red pepper pasta. I bought some at the Madrona Farmer’s Market the other day and it was delicious. Just wondering if that might overpower the spot prawns. What do you think?

    • I don’t think the pasta will be strong enough to overpower the prawns and it actually would be a nice compliment to the sweetness of the spot prawns. Great idea!

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