Linguine ai Gamberi e Rucola (Prawn & Rocket Linguine)

Here’s a simple and delicious pasta for those summer months, Prawn & Rocket Linguine. This pasta is so quick to make I tend to prepare all of the ingredients while the pasta water boils and prepare the sauce while the pasta cooks.  You’ll need:

  • 500 g linguine (or your pasta preference)
  • 300 g prawns (shrimp)
  • 100 g rocket (arugula)
  • half an onion diced
  • 3 cloves garlic diced
  • 1 red chilli diced (more or less depending on your heat preference)
  • 1 generous glass white wine (I prefer a sav blanc as it’s quite mild, I would avoid oaked whites as it imparts too strong of a flavour, and also avoid sweet whites)
  • salt and pepper
  • 2 anchovies (I use anchovies in most sauces, they break down and are unnoticed, however add depth and flavour to the sauce)
  • half of a lemon
  • 3 medium tomatoes, seeds removed and diced

IMGP3657Once you have all the ingredients prepared, and your pasta water is boiled and seasoned well with salt, drop in pasta, cooking it about 1-2 minutes less than specified on the packet to ensure an al dente result.  While the pasta is cooking, heat a pan over high, generously oil pan and drop in garlic, onion and anchovies.  Cook, stirring frequently, until opaque, about 3 minutes.  Add the tomatoes and cook over high until most of the liquid has evaporated, about 3 minutes. Add the prawns and cook on high until almost cooked and pink, around 2 minutes.

IMGP3661Pour in wine and reduce until almost evaporated, about 5 minutes.

IMGP3662When pasta is cooked, drain and add to the sauce. Add diced chilli, rocket and a squeeze of lemon. Taste for seasoning and adjust.

IMGP3663Serve with a glass of white wine and Parmesan cheese if so inclined (most Italians would decline Parmesan).


IMGP3668Linguine ai Gamberi e Rucola