When it comes to dinner ideas and meals, you’ll usually find me eating beans on toast or a bland tuna salad. Whilst I love cooking, it is usually baking and all things sweet that get me really excited. At the end of the working day, preparing dinner seems like such a drain and too time consuming when all I want to do is get into my pajamas and lie on the couch.
HOWEVER, mon cherie, there are easy dinner ideas out there and a couple of weeks ago I found a delicious Jamie Oliver recipe for prawn linguine. Not many ingredients and with a really short cooking time, I will definitely be adding this recipe to my repetoire for when I am feeling like something tasty but am too lazy to make a big effort.
Oh, and pretty please ignore the very poor image quality, a gal can’t carry her DSLR with her everywhere she cooks now can she?
Ingredients (serves 2)
250g dried linguine
sea salt and freshly ground black pepper
1 garlic clove
1 fresh red chilli
a small bunch of fresh basil
200g raw peeled king prawns
150g cherry tomatoes
extra virgin olive oil
1. Cook your linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together.
2. Place the frying pan on a medium heat.
3. Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
4. Add a little bit of olive oil to the frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute.
5. Cut the cherry tomatoes in half then add to the pan some salt and pepper.
6. When the prawns are pink and cooked through (3-5mins), turn the heat off and drizzle olive oil over everything.
7. Add the drained linguini to the frying pan and toss everything together. Season with salt and pepper.
8. Use tongs to serve up the linguine onto plates and garnish with left over basil leaves.
A tasty and filling meal that won’t break the bank or cut too much into your night time reality TV viewing. Add with a glass of white and presto: