This is a pretty simple pasta, with subtle flavors of garlic, cream and pesto. Prawns are first sauteed with garlic and then combined with a creamy pesto sauce before being tossed with hot linguine.
Prawn and Pesto LinguinePrint Recipe
- 1 pound dried linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced, divided
- 1 pound (31-40 count) prawns, peeled and deveined
- 1 cup of half and half
- 2 tablespoons prepared pesto (you can find this in the deli section of your local grocery store)
Cook pasta according to package directions. Strain and set aside. While, your pasta is cooking you can cook your prawns and start your sauce.
In a large skillet over medium heat, cook the prawns, with half of the garlic, until the prawns turn pink. About 3 minutes. Set aside.
In the same skillet, add remaining garlic, cook for 1-2 minutes. Remove pan from heat, add half and half, return to low heat, bring to a boil. Reduce until the sauce thickens slightly, it should coat the back of a spoon.
Return prawns to the pan, add pesto. Stir to combine.
Add linguine, stir to combine and coat the pasta with the sauce.
For a spicier variation add 1/8 teaspoon of crushed red peppers to the pan at the beginning of step 3. Enjoy!