Showing posts with label linguine. Show all posts
Showing posts with label linguine. Show all posts

Sunday, February 9, 2014

Meyer Lemon Butter Sauce Prawns with Linguine

Meyer lemons, thought to be a cross between Eureka or Lisbon lemons and mandarin oranges, are only available for a few months at the beginning of the year. They work well in both sweet and savory dishes, especially seafood.

If you’ve been reading this space for a while, you know that last year, for the very first time, I found myself living somewhere I can buy Meyer lemons.  I brought a bag of six home and spent a great deal of time creating recipes that would let them play an important role. After all, they were not cheap. And, to reiterate, I only had six. This dish was one of our favorites and it’s just perfect for today’s Sunday Supper Valentine Recipes for Two theme.

1 lb or about 450g prawns or shrimp, cleaned and peeled
Sea salt
1 Meyer lemon
6-8 cherry tomatoes
1 clove garlic
2 shallots
4 tablespoons unsalted butter
Olive oil
2/3 cup or 155ml dry white wine
1//2 cup or 120ml cream
7 oz or 200g linguine
Generous handful arugula (rocket) or fresh spinach

Thinly slice half of your Meyer lemon.  Juice the other half and set the juice aside.

Split each prawn in two down the middle with a sharp knife and give them a light sprinkle with sea salt.

Mince the shallots and garlic.

In a large non-stick skillet, pan-fry the lemon slices over a medium heat in a drizzle of olive oil.

When the slices are nicely browned, removed them from the pan and set aside. Add in two tablespoons of the butter and let it melt and sizzle.

Now toss in the prawn halves and cook them until they are all curly and just pink through.

Remove them from the pan and set them on the browned Meyer lemon slices.

Add in the last two tablespoons of butter, then the minced shallots and garlic. Turn the fire down and sauté them until they are soft and translucent.

Meanwhile put water on to boil for the linguine.

Add the wine and lemon juice to the shallots and garlic, along with the cherry tomatoes.  Stir well.

 Cook until all of the liquid has almost evaporated, keeping an eye on it and stirring occasionally.

Meanwhile put your linguine in the boiling water with a teaspoon or two of salt. Cook according to package instructions but set your timer for about one minute less than the prescribed time. When the linguine is almost done, toss in the greens, allow them to wilt.

Drain the whole pot through a colander.  Set aside.

When the shallot/garlic pan is almost dry, add the prawns and Meyer lemon slices back into the pan. Give it a good stir.

Pour in your cream and stir again.

Season with some extra salt and a few good grinds of fresh black pepper.

Divide your pasta into two bowls and then share the creamy, lemony butter sauce with prawns over the top.


If you are looking for special Valentine’s Day inspiration, you’ve come to the right place! We’ve got dishes for two galore today!  Many thanks to our host this week, Susan from The Girl In The Little Red Kitchen, who just happens to have the perfect red Valentine kitchen.

Alluring Appetizers:
Exquisite Entrees:
Decadent Desserts and Drinks:

Sunday, April 28, 2013

Pan-fried Scallops with Garlic Chili Linguine

Garlic and chili flavor the olive oil used to pan-fry succulent scallops and coat linguine tossed with arugula. A deliciously quick meal for any day of the week.

This week’s #SundaySupper theme is a challenge:  Try something new.  A technique, a new ingredient, a new ethnic cuisine.  Just something new that might be considered adventurous.  You may find this hard to believe, but I had never cooked scallops.  I was always just a little bit intimidated by their thickness and the fact that they should be just cooked, not too much, not too little, to be perfect.  Couple that with the fact that they’ve been relatively expensive everywhere I’ve lived and it was easy to justify NOT trying to cook them.  If you know what I mean.  But, thanks to our host for this week, a fellow nomad, Conni from Foodie Army Wife,  I am ready for adventure and here we go!  (And make sure you go on over to Conni’s blog and give her some love.  Spouses like Conni are the backbone of the military and I am grateful for the service of her husband and the sacrifices the whole family has made to make that service possible.)

2 cloves of garlic
1 small red chili
3-4 tablespoons olive oil
8 large scallops
Sea salt
Freshly ground black pepper (I actually use a three-peppercorn mix of white, black and pink, but freshly ground is key.)
8 oz or about 250g dried pasta (I prefer linguine.)
Massive handful baby arugula or rocket

Lay your scallops out on a bed of paper towels and pat dry with more paper towels.

When they are completely dry, season with a sprinkling of sea salt and freshly ground pepper.

Meanwhile, boil your pasta in lightly salted water, according to packet instructions.

Slice your garlic very thinly and chop the chili pepper.

Sauté the garlic and chili in the olive oil, just until the garlic softens.  A little color won’t hurt but you don’t want to the garlic to brown.  We are looking to flavor the oil.

Remove the garlic and chili from the pan with a slotted spoon.

When your pasta is done, drain it and then toss in a huge handful of arugula or baby spinach, if you prefer.

Add in the garlic and chili and stir.  Put the lid back on the pot to keep warm.  The greens will wilt nicely, just from the heat of the hot pasta.

Heat the pan very hot and lay the scallops to fry.  You will need a mesh cover for the pan because, no matter how dry you dried your scallops, they tend to be moist and will spit at you.

After just a couple of minutes, use some tongs to turn the scallops over.  Put the spatter guard back on because now it really goes to town.

When the second side of the scallops are a little golden, turn them back to the first side and push them to one side of the pan.  Add in the pasta and swirl it around in the garlicky, spicy, scallopy olive oil.

Sprinkle with a little more sea salt, if necessary.

Serve each plate with a pile of pasta and four scallops each.

I have to say, scallops will probably be on the menu from now on.  My husband and I both loved them!  And they really weren’t hard at all.


New Expeditions (Sides, Starters & Staples)

Grand Quests (Main Dishes)

Escapades (Sweet Treats & Spirited Companions)


Tuesday, October 4, 2011

Funky Spaghetti

Funky spaghetti is a cross between warm salad and tasty linguine, with tomatoes, olives and fresh basil! Serve it as a main course or side dish.

Food Lust People Love: Funky spaghetti is a cross between warm salad and tasty linguine, with tomatoes, olives and basil! Serve it as a main course or side dish.

I wish I could remember when I first heard the name Jamie Oliver.  Certainly I watched his first series, The Naked Chef not long after arriving in Malaysia, so possibly as early as 2002. 

But I distinctly remember watching the Oprah show in 2003 when he made his first appearance and cooked this dish, with the help of some picky eater children.  It’s so fast that I was sort of expecting it to make an appearance in his new 30-Minutes Meals which my wonderful, kind and generous friend, Jane, has recently lent me.  But it didn’t.

It’s still one of the fastest and most delightful dishes around.  The little bit of prep that is required is easily done in the time the pasta cooks.  And in under 15 minutes, dinner is served. (N.B. My adaptation is probably NOT suitable for picky eater children!)

Funky Spaghetti
My recipe was adapted from this one by Jamie Oliver on the Oprah Winfrey website. It serves 3-4 (or more as a side dish.)

1 pound or 500g linguine
10 ounces or 300g baby plum tomatoes, red and yellow, preferably at room temperature
2 handfuls of fresh basil, leaves picked, and chopped if rather large.
6 to 8 glugs extra-virgin olive oil
1 clove of garlic (peeled and finely chopped)
Good splash, or even two, of balsamic vinegar
Sea salt and freshly ground black pepper
5-6 Greek-style (read: really salty) black olives
2 small hot green chilies, chopped very fine.

Put a large pot of water on to boil. While your water is coming to a boil, halve tomatoes.  Depending on the size of your little tomatoes, you might want to quarter them.  

Put pasta in the boiling water and cook until al dente.  While the pasta is cooking, add the garlic and chilies to a bowl with the vinegar. 

Add the tomatoes to the bowl and scrunch them until slightly mushed.  Season to taste with the salt and pepper.  

 Pit your olives and chop them up and add them to the bowl.

Cut the basil finely and add to the bowl. 

Food Lust People Love: Funky spaghetti is a cross between warm salad and tasty linguine, with tomatoes, olives and basil! Serve it as a main course or side dish.

Pour on the olive oil and give it all a good stir. 

Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve. 

Food Lust People Love: Funky spaghetti is a cross between warm salad and tasty linguine, with tomatoes, olives and basil! Serve it as a main course or side dish.