Grilled Prawn Linguine* Recipe

Inspired by El Gaucho Portland

Time30m

Serves2

fresh herbs, preserved lemon cream, aged balsamic

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Ingredients

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Main Ingredients

8.82 oz (250 grams) Linguine pasta

10.6 oz (300 grams) Prawns (peeled and deveined)

3 tablespoons olive oil

3 cloves Garlic (minced)

1 cup Fresh parsley (chopped)

1 cup Fresh basil (chopped)

2 tablespoons Preserved lemon (finely chopped)

7/8 cup (200 ml) Heavy cream

2 tablespoons Aged balsamic vinegar

to taste Celtic sea salt

to taste black pepper

Method

Preparation Steps

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Prepare the Cream Sauce

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add the heavy cream and preserved lemon, stirring well. Let it simmer for about 3-5 minutes until slightly thickened. Season with salt and black pepper to taste.

Grill the Prawns

In a bowl, toss the prawns with remaining olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat. Grill the prawns for about 2-3 minutes on each side or until they turn pink and opaque.

Combine Everything

In a large mixing bowl, combine the cooked linguine, grilled prawns, fresh parsley, and fresh basil. Pour the preserved lemon cream over the pasta and toss gently to combine. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Serve

Drizzle aged balsamic vinegar over the top just before serving. Serve warm and enjoy!