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Prawn linguine

Prawn linguine

31 Jan 2025 by Wright Brothers Team

Prawn linguine is a firm favourite in our restaurants around this time of year, so why not recreate the Wright Brothers dining experience at home?

  • Time 55minutes
  • Serves 4

Ingredients

1KG Raw prawns

1.5 LTR Fish stock

1 Glass red wine

1 TBSP Tomato puree

1 Shallot

1 Stick of celery

3 Bay leaves

3 Red chillis

1 Sprig thyme

4 Cloves garlic

1 TSP Fennel seeds

8 Black peppercorns

250g Cherry tomatoes

280g Linguine (dried weight)

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Instructions

   

  1.       Start by peeling the prawns and set aside.

    2.     Finely dice the celery, shallot, 2 cloves of garlic, and half a red chilli.

    3.     Place a large saucepan on a high heat, when smoking add the prawn shells and a little rapeseed oil, and cook until they start to caramelise.

    4.     Add the diced veg along with the bay leaves, thyme, peppercorns and fennel seed and sweat for 5 minutes until the veg is caramelised and soft.

    5.     Add the tomato paste and cook for 2 minutes.

    6.     Add the red wine and cook until completely reduced.

    7.     Add the fish stock and cook for 30 minutes.

    8.     Blend the shells and the veg in a jug blender, a little at a time.

    9.     When everything is blended, pass through a fine sieve.

    10.  Bring back to a simmer and reduce by half.

    11.  Cook the linguini for 7 minutes in salted water and drain.

    12.  Slice the cherry tomatoes in half and finely chop 2 cloves of garlic and 1 red chilli. Add to the bisque along with the peeled prawns,

    13.  Cook for 3 minutes, then add the linguini to the pan. The linguini will take about 3 minutes to cook in the sauce.

    14.  When the prawns and the linguini are cooked, divide into four bowls and top with the rocket, dress with olive oil and a little lemon juice.

     

         

     

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