Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Linguine with  Prawns   HT  MC  20mins

 

Serves 4    Hot  Seafood  Shellfish  Pasta  Vegetables    Main Course  Dairy free 

 

Ingredients

350g/12oz Linguine

Salt

2 tbsp Olive Oil
450g/1lb Raw Prawns (shrimp),  peeled and de-veined
1 Carrot, cut into julienne
1 Stick Celery, thinly sliced
2 Spring Onions, thinly sliced on the diagonal
3 Garlic Cloves, crushed
120ml/4fl.oz. Water
60ml/2fl.oz. Honey
3 teasp Cornflour
¼ teasp Red Chilli Flakes, crushed
¼ teasp Dried Rosemary, crushed


Instructions


1. Bring a large pan of water to the boil, add the linguine and plenty of salt and cook for 8-10 minutes.

 

2. Meanwhile, heat the oil in a pan, add the prawns, carrots, celery, green onions, and garlic and stir fry over a high heat for  3 minutes or until prawns start to turn pink. 

 

3. Combine remaining ingredients  small bowl, mix well and add to prawn mixture. Continue to  stir fry 1-2 minutes or until sauce thickens. 

 

4. To serve - Drain the pasta well, transfer to a serving platter and pour the prawn mixture over the top. Serve immediately.

 

 

 

More Pasta, Grains, Pulses, Rice  Recipes  |    What's in Season  |   International Cuisines

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk