{"id":765,"date":"2022-12-12T16:12:48","date_gmt":"2022-12-12T17:12:48","guid":{"rendered":"http:\/\/brainanti.com\/?p=765"},"modified":"2022-12-19T11:10:54","modified_gmt":"2022-12-19T11:10:54","slug":"creamy-prawn-linguine","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/12\/12\/creamy-prawn-linguine\/","title":{"rendered":"Creamy Prawn Linguine"},"content":{"rendered":"

This pasta is loaded with juicy prawns and wrapped in a dreamy creamy sauce!<\/span><\/strong><\/span><\/p>\n

This is one of those pasta recipes that looks and sounds a little fancy, but in reality, it\u2019s so easy to make and goes down in around 20mins! Follow me\u2026<\/p>\n

\"close<\/span><\/strong><\/p>\n

Prawn Pasta<\/strong><\/span><\/h2>\n

Prawns (aka \u2018Shrimp\u2019 if you\u2019re reading from across the pond) really do lend themselves so neatly to a pasta dish.<\/p>\n

What kind of prawns should I use?<\/em><\/h3>\n

I like using fresh king prawns<\/strong>, but you can use smaller ones if you wish. Most pre-packed prawns will come ready to cook (deveined etc).<\/p>\n

Can I use frozen prawns?<\/em><\/h3>\n

You sure can, you\u2019ll just need to thaw them beforehand.<\/p>\n

In terms of preparing the prawns<\/strong>, I first like to pat them dry<\/strong>. I find this helps when searing the prawns and encourages them to pick up colour more efficiently. I then like to season all over<\/strong> with a pinch of salt and pepper.<\/p>\n

How do I know when the prawns are cooked?<\/em><\/h3>\n

Prawns cook very quickly and only need to be fried for a minute or so on each side<\/strong>. This is especially true as they\u2019re going to be added back into the pasta and will carry on cooking. You\u2019re looking to fry until they turn pink and pick up a golden colour. The general rule of thumb I keep by:<\/p>\n