Linguine with Prawns and Crab Paste

This clever recipe maximises efficiency, allowing you to prepare a flavourful pasta dish with succulent prawns and distinctive Filipino crab paste whilst the pasta water comes to a boil. It’s a plate that brings rich, complex tastes to your table without requiring lengthy waiting times. The combination of fresh ingredients and an exotic touch makes this pasta ideal for a weeknight dinner when you crave both speed and satisfaction. Our approach focuses on simple, simultaneous steps for an optimal result, delivering a complete meal ready in under thirty minutes.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 6.3 oz (180g) linguine
• 7 oz (200g) fresh or defrosted prawns, already peeled and deveined
• 2 tablespoons Filipino crab paste (aligue di granchio)
• 2 cloves garlic
• 1/2 fresh chilli (or a pinch of dried chilli flakes)
• 4-5 baby plum tomatoes
• 2 tablespoons olive oil
• 1.8 fl oz (50ml) dry white wine
• Fresh parsley, chopped
• Fine salt and freshly ground black pepper

Method

1. Bring a large pot of generously salted water to a rolling boil for the pasta.
2. While the water heats, finely slice the garlic cloves and chop the fresh chilli. Halve the baby plum tomatoes.
3. In a wide frying pan, heat the olive oil over a medium flame. Add the garlic and chilli, gently sautéing for about 1 minute, being careful not to let them burn.
4. Stir in the prawns and baby plum tomatoes, cooking for 2-3 minutes until the prawns change colour. Deglaze with the white wine and allow the alcohol to evaporate.
5. Add the Filipino crab paste to the pan, stirring well to combine it thoroughly with the rest of the ingredients. Season with salt and pepper to taste.
6. Drop the linguine into the boiling water and cook according to the package instructions, draining them very al dente (approximately 1-2 minutes before the indicated time).
7. Transfer the linguine directly into the pan with the sauce. Add a ladleful of pasta cooking water and toss everything together for a minute until the pasta absorbs the flavour and the sauce thickens slightly. Finish with plenty of fresh chopped parsley and serve immediately.

Serving & Leftovers

Serve the pasta immediately to best appreciate its texture and flavours. This dish does not keep well for storage and reheating, as the prawns tend to become rubbery. It is intended for fresh consumption.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Having a repertoire of quick and reliable recipes like this is fundamental for managing busy evenings. It’s not just about cooking quickly, but about embracing an approach that reduces stress and maximises the enjoyment of a delicious homemade meal. You’ll find cooking can be a moment of calm efficiency.