Imagine a plate that combines the delicate sweetness of succulent prawns, the vibrant crunch of fresh asparagus, and perfectly cooked linguine - all harmonizing in a simple yet elegant Italian-inspired dish. This Asparagus Linguine with Prawns isn't just a meal; it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that will transport you straight to the sun-drenched coastlines of Italy. Whether you're a home cook looking to impress or a seafood enthusiast seeking a quick and delicious recipe, this dish promises to elevate your dinner game in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 lb prawns, peeled and deveined
- 1 bunch asparagus, trimmed and cut into pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water.
- Add linguine to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, prepare the asparagus. Trim the tough woody ends and cut into 2-inch diagonal pieces.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
- Add prawns to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove prawns and set aside.
- In the same skillet, add asparagus pieces and sauté for 3-4 minutes until bright green and tender-crisp.
- Return prawns to the skillet, add drained linguine, and toss everything together. If the pasta seems dry, add reserved pasta water a little at a time.
- Season with salt and freshly ground black pepper to taste. Gently mix to combine all ingredients.
- Plate the linguine, ensuring an even distribution of prawns and asparagus. Serve immediately while hot.
Tips
- Always use fresh prawns for the best flavor and texture. Look for prawns that are firm and have a bright, translucent appearance.
- Don't overcook the asparagus - you want it tender-crisp, maintaining its bright green color and nutritional value.
- Reserve pasta water before draining - this starchy liquid is a secret weapon for creating a silky sauce that helps ingredients stick together.
- Cook prawns just until they turn pink to prevent them from becoming rubbery. Overcooking will make them tough and less flavorful.
- Use high-quality olive oil and fresh garlic to enhance the overall taste of the dish.
- For an extra flavor boost, consider adding a sprinkle of fresh parsley or a squeeze of lemon juice just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 160mg
