Paprika Cream Prawn Linguine
ET Food Voyage
A little tingle of spice, a little kick of heat, a little creaminess - this easy-to-make Paprika Cream Prawn Pasta is a winning weeknight dinner recipe and can be made in just 20 minutes!
Cooking Oil (Sunflower Seed Oil / Vegetable Oil / Olive Oil)
Red Chilli Flakes
Fresh Coriander Leaves
Bring a large pot of water to boil. Season generously with salt and cook linguine pasta according to package instructions.
Reserve ½ cup of pasta water.
Heat olive oil in a large sauce pan over medium heat. Add garlic and saute for 1-2 minutes until fragrant.
Add chopped red onions and red chilli flakes, if using. Cook for 3-5 minutes until softened.
Season with paprika, salt and black pepper.
Stir in tomato paste and let cook until deepened in colour.
Add in prawns. Briefly saute until the prawns start to colour.
Stir in chicken broth and let simmer for 3-5 minutes.
Then stir in both sour cream and ¼ cup of reserved pasta water until combined. Add more reserved pasta water to loosen up the sauce if needed.
Toss in cooked linguine pasta and fresh coriander leaves. Give it a stir until combined and serve immediately.
If using frozen prawns, defrost before cooking.
The reserved pasta water helps to loosen up the sauce and bind it with the pasta.
The salt content in the pasta-cooking water also lends a little extra boost of flavour.
Easy Recipes, Pasta, Prawns, Quick Recipes