Linguine gamberoni is a flavorful Italian recipe. Linguine is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina.
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Gamberoni means prawns in Italian. You can also use spaghetti instead of linguine. I also added chicken stock in this recipe. You can also use shrimp/fish stock in this.
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Linguine Gamberoni/ Prawn Linguine
1
servings5
minutes20
minutesIngredients
250 g Linguine cooked
1/2 tbsp Garlic sliced
1/4 tbsp Green or red chili
120 g Tiger Prawns
50 g/Handful Courgette
1/4 cup Chicken/shrimp stock (I used chicken powder 1/4 tbsp with 1/4 cup of water)
1 tbsp Butter
Parsley chopped as required
1/2 tbsp Lime juice
Salt as required
Black pepper as required
Directions
- Boil Linguine as written on packet
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- Cut courgettes in thin long slices
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- Heat a pan with 1 tbsp oil. Add in prawns.
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- Cook until golden on each side. Take out in a plate.
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- Now same pan add in chili and garlic. Stir few seconds. Do not burn.
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- Now add in chicken stock.
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- Add in courgettes and cook few seconds. Because its thinly sliced it will cook in no time.
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- Now add in butter to the pan to form an emulsion. This means tilt the pan until butter is melted.
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- Now add the prawns back in.
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- Add the linguine, black pepper, lemon juice and parsley. Toss to coat the sauce. Taste salt, add if needed.
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- Prawn Linguine is ready. Serve hot.
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- Prawn Linguine
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