serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 40 g unsalted butter, divided
- ⅓ cup panko (Japanese breadcrumbs)
- ½ cup chopped fresh parsley, divided
- Kosher salt and freshly ground black pepper
- 550 g (1¼ lb) large prawns, peeled and deveined
- 1½ tbsp (30 ml) good olive oil
- 2 cups thinly sliced red onion (about 1 large)
- 1½ tbsp minced garlic (about 6 cloves)
- ¼ tsp crushed red pepper flakes
- ⅔ cup dry white wine, such as pinot grigio
- 3 cups arrabbiata sauce, homemade or purchased
- 450 g (1 lb) dried linguine
Instructions
- Melt 3 tsp (about 14 g) of the butter in a medium (25 to 27 cm) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, ¼ teaspoon salt, and a pinch of black pepper and set aside.
- Place the prawns on a plate and pat them dry with paper towels. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat the remaining 1½ tablespoons of butter and the olive oil in a large pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the prawns in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through.
- Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining parsley with 1 teaspoon salt and ½ teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 1½ tablespoons salt and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and prawns together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
Recipe from Modern Comfort Food: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
