Weeknight Linguine with Spot Prawns and Basil
- Kosher salt
- 1 pound fresh or dried linguine
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ cup pitted kalamata olives
- ¼ cup capers, chopped
- ¼ cup dry white vermouth or dry white wine
- 2 fresh tomatoes, cut into medium dice, or two canned tomatoes, cut into medium dice, plus ½ cup of the juice
- ¼ cup roughly chopped fresh basil, plus some small leaves for garnish
- 1 pound spot prawns, peeled and deveined
- Zest of 1 lemon (about 2 teaspoons)
- Freshly ground pepper
- 2 ounces goat cheese (optional)
- Produce
- Basil, fresh (1/4 cup)
- Garlic (3 cloves)
- Lemon (about 2 teaspoons), Zest of (1)
- Tomatoes, fresh (2)
- Seafood
- Spot prawns (1 pound)
- Condiments
- Capers (1/4 cup)
- Kalamata olives, pitted (1/2 cup)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (1/4 cup)
- Pepper, Freshly ground (1)
- Red pepper flakes (1/4 teaspoon)
- Pasta & Grains
- Linguine, fresh or dried (1 pound)
- Dairy
- Goat cheese (2 ounces)
- Beer, Wine & Liquor
- Vermouth or dry white wine, dry white (1/4 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published August 11, 2012 (6 months ago).
29 people saved this recipe.
