King Prawn and Champagne Linguine

King Prawn and Champagne Linguine

3 August 2021
Card Color
Card Label
Recipe Name
King Prawn and Champagne Linguine
Difficulty
Easy
Preparation Time
5-10 minutes
Cooking Time
15-20 minutes
Total Time
00:30
Serves
2
Calories Per Saving
Introduction

Ingredients
  • Preference King prawns, peeled
  • 20ml Sesame oil
  • 10g Fresh ginger, finely diced
  • 15g Sesame seeds, toasted
  • 100g Mange tout, finely sliced
  • 2 Garlic, finely chopped
  • 1/2 Chilli, finely sliced
  • 40ml Dark soy sauce
  • 30ml Vegetable oil
  • 1 Juice and zest of lime
  • 1/2 Pepper, deseeded, finely sliced
  • 1/2 Yellow pepper, deseeded, finely sliced
  • 1/2 Daikon
  • 1 Large courgette
  • 40g Beansprouts
  • 30ml Sweet chilli sauce
  • 1/2 bunch Fresh coriander
  • To Taste Salt and pepper
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.
Save Recipe
0
0
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.