Prawn, Pancetta Linguini, Tomato, Chilli & Pangrattato
An Italian favourite, sauteed prawns and pancetta tossed through linguini with flavours of tomato, garlic and chilli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at temptationforfood.com.
Cooking tools:
- Food processor
- Baking sheet
- Oven
- Saucepan
- Colander
- Pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Plate
- Serving platter
- Kitchen towel
- Stove
- Mixing bowl
- Spoon
- Spatula
- Paring knife
- Pastry brush
- Grater
- Zest
Ingredients
- 6 green prawns, peeled, devein (large prawns cut in half)
- ½ cup (50g) pancetta, finely diced
- ¾ cup grape tomatoes, halved
- 100 125g fresh egg pasta linguini (store-bought)
- 1/3 cup shallots, finely sliced
- 1 teaspoon garlic, crushed
- 1 long red chilli, finely diced (seeds removed)
- Extra-virgin olive oil
- 1 tablespoon parsley, chopped + extra leaves for garnish
- ½ lemon, juiced
- Sea salt
- cracked pepper
- Infused lemon oil* (optional)
- Pangrattato
- 2 slices sourdough or white bread, broken up
- 1 garlic clove, crushed
- 1 teaspoon lemon zest
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