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.
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.
Linguine Gamberoni/ Prawn Linguine
Course: MainCuisine: ItalianDifficulty: Easy1
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
- Cut courgettes in thin long slices
- Heat a pan with 1 tbsp oil. Add in prawns.
- Cook until golden on each side. Take out in a plate.
- Now same pan add in chili and garlic. Stir few seconds. Do not burn.
- Now add in chicken stock.
- Add in courgettes and cook few seconds. Because its thinly sliced it will cook in no time.
- Now add in butter to the pan to form an emulsion. This means tilt the pan until butter is melted.
- Now add the prawns back in.
- Add the linguine, black pepper, lemon juice and parsley. Toss to coat the sauce. Taste salt, add if needed.
- Prawn Linguine is ready. Serve hot.
- Prawn Linguine
