You may have noticed that it’s been a little quiet on my blog of late – that’s because I’ve been so busy working on my new book which I can finally announce today!
‘Simply Summer’ is full of my favourite recipes for the sunniest months of the year: easy and flavoursome salads, food for entertaining, Mediterranean inspired mains, cool and creamy desserts and much more!
Below is one of my favourite simple summer recipes, Prawn Linguine with cherry tomatoes and lemon. Bursting with flavour and ready in the time that it takes the pasta to cook, this healthy and delicious pasta dish will be your secret weapon for quick and easy dinners right through the summer months.
Simply Summer is available right now for £14.99 in my shop, as well as Amazon, Book Depository and more online retailers. T
he first 15 sold also come with a limited edition, signed photograph – first in, first served – one photo per order only!
I am so excited to be sharing this news with you and I’d love to get your feedback, so check it out below and let me know what you think in the comments!
You can read more about this recipe in an updated post by clicking here.
Now for the recipe! Prawns make such a fabulously quick pasta and pair beautifully with lemon, garlic and chilli.
This very simple dish is ready in the time it takes the pasta to cook and is full of mouthwatering flavours. If you can’t get your hands on fresh prawns, frozen work perfectly too – just defrost them in the fridge overnight.
To my mind prawns are the perfect solution for a quick and easy dinner for two and are the very essence of summer. If you’re not a fan of seafood (more for me!), these flavours would work well with some cooked chicken, shredded and stirred through instead of the prawns.
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
Prawn and Lemon Linguine
- 250 g linguine, or fettuccine / spaghetti
- 2 Tbsp olive oil
- 50 g bacon or prosciutto, diced
- 250 g cherry tomatoes, , halved
- 1 tsp dried oregano
- pinch chilli flakes, to taste
- 3 cloves garlic, finely diced or crushed
- 125 ml white wine
- 250 g large raw prawns, , peeled and deveined
- 30 ml lemon juice
- zest of 1 lemon
- 30 g Parmesan cheese, grated
- 1 bunch parsley, leaves roughly chopped
- sea salt and black pepper
- COOK THE PASTA: Begin by heating your plates or a serving platter in the oven. Cook the linguine in boiling salted water until al dente. Drain, reserving a small cup of the cooking water.
- FRY THE FLAVOURINGS: Meanwhile, heat the olive oil in a frying pan and gently cook the bacon or prosciutto for 2-3 minutes. Add the tomatoes, oregano, chilli flakes and garlic and cook, stirring, for 2 minutes until the garlic is golden and aromatic and the tomatoes have started to soften.
- ADD THE PRAWNS: Turn the heat up a little and add the prawns to the pan. Cook for 2-3 minutes until the prawns are pink and cooked through. Pour in the white wine and let it bubble up a bit, then add the lemon juice, zest, Parmesan and about a ladleful of the pasta cooking water. Season with salt and pepper, then toss together well with the cooked pasta.
- SERVE: Divide between the heated plates and serve with plenty of chopped parsley and an extra squeeze of fresh lemon.
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TIPS & TRICKS:
Stirring a little of the pasta cooking water through the sauce will help to bind it and give the dish a really smooth and delicious texture and taste.
I like to use raw prawn tails, removing the shell, but leaving on the last bit of the tail, but feel free to use whatever you can get your hands on.
If using frozen prawns, defrost overnight in the refrigerator, or if you’re in a hurry, put them in a ziplock bag and defrost under cool, running water.