King Snapper Prawns And Linguini Recipes

Steps:

• To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
• Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
• Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
• Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
• Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
• Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
• Tear in a handful of basil leaves, stir, and season with salt and pepper.
• Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

Steps:

• Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.
• Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

Steps:

• Method: Lightly oil and season the fish and prawns.
• Using a non stick pan on a medium heat (about 60 per cent hot) cook the fish, firstly with the skin side down for approximately 3.5 minutes and flesh side down for 1.5 minutes.
• Cook the fish until it's only just gone white all the way through.
• Add prawns to pan when fish is almost cooked.
• Add prawns, fresh parsley, and sauce to boiled linguini and serve the fish on top.
• Sauce: Simmer wine in saucepan until it reduces to half its original volume.
• Turn to low heat, and whisk constantly while adding chilled diced butter (if doing a large quantity, add the butter gradually so that the temparature of the sauce is reasonably constant).
• Don't stop stirring, and don't have the pan too hot.
• Add a good squeeze of lemon.
• The sauce should look golden and creamy when done.