A deliciously fresh and easy summer pasta perfect for entertaining on a summer night (with some hidden vegetables for the kids!!) We have used the versatile @sanremopasta linguine, which is made with 100% Australian durum wheat and pairs perfectly with the sofrito sauce! A straightforward and easy-to-make recipe that is sure to be a crowd pleaser and knock any visitors socks off!!
Prawn Sofrito Linguine
Prep time: 25 minutes
Cook time: 10 minutes
Serves: 4 People
- Prep time: 25 minutes
- Cook time: 10 minutes
- Total time: 35 minutes
- Serves: 4 People
- 8 Green prawns
- 1 Red onion
- 1 clove Garlic
- 1 tsp Thyme
- 1 Lemon
- 1 Red capsicum
- 1 Yellow capsicum
- 1 Zucchini
- 1 packet San Remo linguine
- 100 ml Olive oil
- Parmesan cheese
Start by bringing a pot of water to boil on high heat with a generous pinch of salt.
Devein the prawns by removing their heads, shells, tails and intestinal tracts.
Then cut the prawns into chunks.
Finely dice 1 red onion and 1 clove of garlic.
Separate the thyme leaves from the stem.
Roll the lemon to loosen up the juices and then zest it on top of the thyme.
Take the cheeks off the red and yellow capsicums and slice them into matchsticks.
Then chop the matchsticks cross-sectionally to a similar size as the onion.
Dice the zucchini the same way.
Now add 100ml of olive oil to the pan on high heat.
While the oil is heating up add the pasta to the boiling water and cook as per packet instructions.
As soon as the pan is hot, add the onion to the pan.
After approx. 3 minutes add the garlic, thyme and lemon zest.
Then add the capsicums and zucchini after approx. 1 minute.
After approx. 1 minute add the capsicums and zucchini.
Let all the vegetables simmer together for an additional 3 minutes.
Finally add the prawns with a pinch of salt and let simmer for approx. 3 minutes (you want the prawns to be just cooked through).
Then using tongs, add the pasta to the pan (don’t be afraid to get some of the starchy water into the pan!)
Turn off the stove and gently toss all the ingredients together.
Finish this dish off with a little squeeze of lemon juice and a generous grating of Parmesan cheese.