23 September 2020
The Prawn Linguine has long been a crowd favourite on the Lloyds Bistro menu at DOOLEYS Lidcombe.
It's creamy texture and rich flavour make it an ideal dish for all seasons.
Chef Gary has now shared with us the secret yet simple recipe behind this amazing dish.
Give it a try for yourself and see if you can match it with our Chef!
Ingredients list
- 5x Cooked prawns 16/20
- 0.3L Napolitana sauce
- 2g Long red chilli
- 0.1b Herbs basil
- 5g Parmesan cheese shaved
- 0.02L White wine (to deglaze)
- 2tbspn Olive oil
- 130g Linguini pasta
- 2cl Crushed garlic clove
Method
- Place a pot of water on the burners and bring it to boil. Add the pasta to the boiling water, stirring occasionally, and cook it for 9 minutes. Once cooked, transfer the pasta straight into icy water to stop further cooking.
- Put a chef’s pan on medium heat with 2 tablespoons of olive oil. Once the oil is a little smokey, bring the heat down and add crushed garlic with chilli.
- Once the garlic is golden in colour, add prawns and bring the heat up to medium. Keep flicking prawns so they don’t burn, then drizzle on white wine to deglaze.
- Add Napolitana sauce and let it cook. In the meantime, put the pasta in hot water for 5 seconds and then transfer it to the other ingredients.
- Toss all ingredients together and serve it in a white bowl with shaved Parmesan and chopped parsley.
