Indulge in the rich, creamy flavours of southern Italy with our decadent Roasted Garlic Butter Prawn Linguine. This seafood delight is a quick and easy must-try, and we’ll even share a clever hack to store extra garlic paste for future use!
Creamy Roasted Garlic Butter Prawn Linguine
Cooking Time
12 mins
Servings
2
Method:
- On a roasting tray, add the halved garlic head and drizzle with ½ a tbsp of olive oil over the top then roast in the oven at 200C for 40 mins until the garlic becomes soft and golden brown. You should be able to squeeze the garlic out with your fingers. Drizzle the other half tbsp of olive oil over and mash the garlic to a paste then set aside. (Quick tip! You can batch create the garlic paste and keep in a jar in the fridge for whenever you need it!)
- In a frying pan melt the butter then add in 2 tsp of the roasted garlic paste, parsley, salt and pepper to taste and fry for a few minutes until fragrant then toss in the prawns and fry for around 2–3 minutes until cooked through.
- Pour in the double cream, lemon juice and lemon zest and combine then add in the cooked Napolina linguine and toss in the sauce until completely coated then serve up into two bowls adding a generous helping of grated parmigiano reggiano and a little extra chopped parsley and enjoy!
Ingredients
For the roasted garlic
- 1 head of garlic, cut in half
- 1 tbsp Napolina Extra Virgin Olive Oil
For the pasta
- 300g prawns
- 200g Napolina Linguine
- 50g butter
- ½ tsp chilli flakes
- 1 lemon, juiced and zested
- 100ml double cream
- Salt and pepper to taste
- Handful of fresh parsley, roughly chopped
- Parmigiano Reggiano for serving
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
