Jamie Oliver's creamy prawn linguine
For the first time since lockdown, Jamie Oliver is back in our kitchen to cook a delicious prawn linguine with smoked pancetta, garlic, rocket and a "kiss" of red wine.
He also reveals how he’s navigated lockdown with five kids, all while filming his new TV show and writing his 23rd cookbook!
Creamy prawn linguine
Serves: 2
Ingredients
150g dried linguine
2 cloves garlic
160g raw peeled king prawns
4 rashers of smoked pancetta
50ml Italian red wine
1 heaped tbsp mascarpone cheese
50g rocket
10g Parmesan cheese
Method
1. Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic.
2. Run your knife down the back of 2 prawns, so they’ll butterfly as they cook, then finely chop the rest
3. Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away.
4. Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it
5. Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce
6. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.