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King Prawn and Champagne Linguine

King Prawn and Champagne Linguine

By
3 August 2021
Card Color
#a1c6eb
Card Label
Fish Recipes
Recipe Name
King Prawn and Champagne Linguine
Difficulty
Easy
Preparation Time
00:05-00:10
Cooking Time
00:20
Total Time
00:30
Serves
2
Ingredients
  • 6-8Large king prawns, peeled
  • 1/4 tspPaprika
  • 6 tbspOlive oil
  • 1Garlic clove, finely chopped
  • 2Banana shallots, finely diced
  • 270mlChampagne
  • 450mlFish stock
  • 500mlDouble cream
  • To Taste Salt and pepper
  • HandfulFresh parsley, chopped
  • 100-120gLinguine
Method
  • Step 1 Cook the pasta in a pan as per the packet instructions.
  • Step 2 For the sauce: Heat half of the oil in a separate pan, season the prawns with salt, pepper and paprika and fry for 1-2 minutes on each side.
  • Step 3 Then remove these from the pan and set aside.
  • Step 4 Add the shallots and garlic into a pan and cook for 2-3 minutes without any colour.
  • Step 5 Then pour in the champagne and juice until it becomes a syrup.
  • Step 6 Next add the fish stock and juice it by 2 thirds.
  • Step 7 Add the cream and bring to the boil before simmering for 2-3 minutes.
  • Step 8 Stir in the cooked linguine, prawns and chopped chives.
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Author:

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.

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