Linguine with prawns
Procedure
Ingredients · Servings 2
- 120 g Linguine
- 5 cans of prawns (2 l)
- 60 g yellow cherry tomatoes
- 60 g red tomatoes
- 1 clove garlic
- Parsley
- 1 stalk of celery
- 0.5 can of extra virgin olive oil
- 1 can of carrot
- Sale
- Baby
Method · 20 min
- First, peel the prawns, removing the casings. Add the giblets to the water with the celery and carrot, salt, and pepper for the broth. Remove the flesh...
- First, peel the prawns, removing the casings. Add the giblets to the water with the celery and carrot, salt, and pepper for the broth. Remove the flesh...
- First, peel the prawns, removing the casings. Add the giblets to the water with the celery and carrot, salt, and pepper for the broth. Remove the flesh...
- First, peel the prawns, removing the casings. Add the giblets to the water with the celery and carrot, salt, and pepper for the broth. Remove the flesh...
First, peel the prawns, removing the casings. Add the giblets to the water with the celery and carrot, salt, and pepper for the broth. Chop the flesh into small pieces.
Pour oil into a pan and brown the garlic, add the prawns, deglaze with the wine and add some broth.
Wash and blend the raw cherry tomatoes with a drizzle of oil, pour them into the prawns and cook, add the pasta directly to the sauce, dilute with the broth and cook the pasta until risotto-like.
The starch in the pasta will release during cooking.
