This delicious and creamy prawn linguine pasta by Jamie Oliver is a quick and easy meal that’s perfect for any night of the week. With succulent prawns, crispy pancetta, and smooth mascarpone, it’s a comforting dish you can easily make using simple, everyday ingredients.
Ingredients Needed
- 150g (5.3 oz) dried linguine
- 2 cloves of garlic
- 160g (5.6 oz) raw peeled king prawns
- 4 rashers of higher-welfare smoked pancetta
- Olive oil
- 50ml (3.4 tbsp) Italian red wine
- 1 heaped tablespoon mascarpone cheese
- 50g (1.8 oz) rocket
- 10g (5.3 oz) Parmesan cheese
How To Make Creamy Prawn Linguine Pasta
- Cook the Pasta: Cook the linguine in a pan of boiling salted water according to the package instructions.
- Prepare the Garlic and Prawns: Peel and finely slice the garlic. Butterfly two prawns by running a knife down the back, then finely chop the rest.
- Cook the Pancetta: Place a large non-stick frying pan on medium heat. Slice the pancetta and add it to the pan with 1 tablespoon of olive oil. Fry until lightly golden.
- Add the Garlic and Prawns: Toss in the garlic and whole prawns, cooking for 2 minutes. Pour in the wine and let it cook off.
- Add Chopped Prawns and Mascarpone: Stir in the chopped prawns and mascarpone cheese, cooking for 1 minute.
- Combine with Pasta: Using tongs, drag the pasta straight into the pan, ensuring some starchy cooking water comes along with it.
- Toss with Rocket: Roughly chop the rocket and add most of it to the pan. Toss everything together over the heat until you have a silky sauce.
- Serve: Season the pasta with Parmesan and black pepper to taste. Serve with the remaining rocket and a little extra Parmesan if desired.
Recipe Tips
- Chop most of the prawns finely: This helps the prawns stick to the pasta, giving you a creamy texture and enhancing the flavor.
- Use pasta water for the sauce: When adding pasta to the pan, let a little of the starchy water come with it. This helps the sauce become silky and cling to the pasta.
- Don’t overcook the pancetta: Fry the pancetta until it’s just golden. Overcooking it can make it too crispy and affect the texture of the dish.
- Add the rocket last: Add most of the rocket near the end, so it stays fresh and bright in the pasta.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover creamy prawn linguine cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a little olive oil in a pan over medium heat. Add the pasta and cook, stirring occasionally, for about 5-7 minutes, until heated through. Add a splash of water or stock if needed to loosen the sauce.
Nutrition Facts
Serving Size: 1 serving (approximately 454g)
- Calories: 514
- Total Fat: 19.1g
- Saturated Fat: 7.5g
- Total Carbohydrate: 56.3g
- Dietary Fiber: 2.6g
- Sugars: 3.2g
- Protein: 28.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Whole Roasted Ricotta Pasta
- Jamie Oliver Baked Ricotta And Veg Pasta
- Jamie Oliver Seafood Pasta
- Jamie Oliver Rocket And Pistachio Pesto Pasta
Jamie Oliver Creamy Prawn Linguine Pasta
Description
This delicious and creamy prawn linguine pasta by Jamie Oliver is a quick and easy meal that’s perfect for any night of the week. With succulent prawns, crispy pancetta, and smooth mascarpone, it’s a comforting dish you can easily make using simple, everyday ingredients.
Ingredients
Instructions
- Cook the Pasta: Cook the linguine in a pan of boiling salted water according to the package instructions.
- Prepare the Garlic and Prawns: Peel and finely slice the garlic. Butterfly two prawns by running a knife down the back, then finely chop the rest.
- Cook the Pancetta: Place a large non-stick frying pan on medium heat. Slice the pancetta and add it to the pan with 1 tablespoon of olive oil. Fry until lightly golden.
- Add the Garlic and Prawns: Toss in the garlic and whole prawns, cooking for 2 minutes. Pour in the wine and let it cook off.
- Add Chopped Prawns and Mascarpone: Stir in the chopped prawns and mascarpone cheese, cooking for 1 minute.
- Combine with Pasta: Using tongs, drag the pasta straight into the pan, ensuring some starchy cooking water comes along with it.
- Toss with Rocket: Roughly chop the rocket and add most of it to the pan. Toss everything together over the heat until you have a silky sauce.
- Serve: Season the pasta with Parmesan and black pepper to taste. Serve with the remaining rocket and a little extra Parmesan if desired.
Notes
- Chop most of the prawns finely: This helps the prawns stick to the pasta, giving you a creamy texture and enhancing the flavor.
- Use pasta water for the sauce: When adding pasta to the pan, let a little of the starchy water come with it. This helps the sauce become silky and cling to the pasta.
- Don’t overcook the pancetta: Fry the pancetta until it’s just golden. Overcooking it can make it too crispy and affect the texture of the dish.
- Add the rocket last: Add most of the rocket near the end, so it stays fresh and bright in the pasta.
Jamie Oliver Creamy Prawn Linguine Pasta