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 are some previews of the book and 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 for pre-order right now, £14.99 in the shop, coming soon to Amazon, Book Depository and more online retailers. The 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!
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!
Spicy Prawn & Lemon Linguine
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.
- 200 g linguine
- 2 Tbsp olive oil
- 1 clove garlic, crushed
- pinch of chilli flakes
- 50 g bacon, diced
- 1 tsp dried oregano
- 250 g large raw prawns, peeled and deveined
- 25 ml lemon juice
- zest of 1 lemon
- 250 g cherry tomatoes, halved
- small bunch of parsley, chopped
- salt & pepper
- Begin by heating your plates or a serving platter in the oven. Cook the linguine in boiling salted water with a splash of olive oil until al dente. Drain, reserving a small cup of the cooking water.
- Meanwhile, heat the olive oil in a frying pan and gently cook the garlic for 1 minute until golden and aromatic. Add the bacon, chilli flakes and oregano and stir for 2-3 minutes before turning up the heat and adding the tomatoes. After 2 minutes add the prawns, and cook for 2-3 minutes, until pink and cooked through.
- Add the lemon juice, zest and a splash of the pasta cooking water, season with salt and pepper then toss together well with the cooked pasta.
- Divide between the heated plates and serve with plenty of chopped parsley and extra lemon wedges.
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.