Prawns are a delicious and special treat. I like to buy them whole and then shell, de-vein and remove the head and tail myself. Well I don’t really ‘like’ doing the actual task (slow, laborious etc), but I prefer the taste of the prawns vs the already shelled and blanched ones you can buy.
There are also times when I like to cook prawns with the shell and head on, and then peel and suck the juices out of them, but when making a pasta, I want their meat only.
So using some of may favourite ingredients I had on hand after making my prawn and zucchini pizza with mozzarella soaked in cream, I thought to make a pasta. And then to take the whole dish onto another level of awesome, I decided to add bacon.
Bacon + prawn = heavenly combo
Zucchini (courgette) is one of my favourite vegetables and I love cutting them into fine strips as I find they cling so well to the linguine, as well as look really pretty.
So this is what you need to make this pasta
*I have listed ingredients in more or less for a single serving, just extrapolate up according to how many people you would like to feed.
** I find pasta dishes one of the most simple things to make and always cook from feel, tasting as I go. Adding a bit of this or extra seasoning as I taste and go.
- 70 – 100gm linguine (I used whole wheat organic pasta because its healthier, its lower in GI and frankly I prefer the taste)
- 6 – 8 large prawns
- 2 rashers of smoked streaky bacon finely chopped
- 2 small zucchini or 1 large sliced into ribbons using a potato peeler, and then cut into smaller strips
- 1 clove of garlic crushed
- half a green chilli finely cut
- a splash of cream and 50gm mozzarella *optional and to add some richness to the dish
- a few sprigs of thyme or chopped parsley
- lemon zest to taste
- lemon juice to taste
- olive oil
- salt and pepper
How to make this:
- Cook the pasta in salted boiling water
- just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside (I drizzled a bit of basil infused olive oil to ensure the pasta does not stick)
- heat a pan and fry the bacon until crispy, remove and set aside
- in the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink
- as they turn pink, add the garlic and chilli to the pan and toss around a bit. I find if I add the garlic at the beginning when I add the prawns, it can burn a bit
- then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both)
- add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated
- at this point add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish
- add salt and black pepper if necessary and serve
I loved everything about this dish and can see it take over the spot of ‘my signature pasta dish’.