Linguini with Prosciutto and Spot Prawns

This quick and easy recipe features sweet, succulent spot prawns, complemented with the savory umami of crisped prosciutto, all mingled on a comforting bowl of fresh linguini.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Servings:

Calories: 933kcal

Author: Anna Chesley

Ingredients

1 lb spot prawns
1 lb linguini, fresh or dried
2 cloves fresh garlic, minced
1 medium lemon
3 ounces proscuitto, chopped
6 tablespoon olive oil, divided
3 tablespoon butter, salted
2 ounces peccorini romano (optional)
3 tablespoon fresh parsley, chopped (optional)

Instructions

Start by getting the water boiling for the linguini. (You'll want the water ready to go, so that the linguini and spot prawns finish cooking about the same time.)
In 3 tablespoon of the olive oil, saute the chopped prosciutto and minced garlic until the garlic is translucent and the prosciutto is beginning to crisp up.
Add pasta to the boiling water, and cook according to directions, while you finish cooking the prawns and prosciutto.
Now, to the prosciutto and garlic, add the juice of the lemon, the 3 remaining tablespoons of olive oil, and the 3 tablespoons of butter. Stir over low heat, until butter is fully melted.
Add spot prawns to the mixture in the saute pan, and cook just until pink and opaque to the center, flipping the prawns halfway through. This only takes about 3-4 minutes on each side, depending on the size of your spot prawns.
You don't want to overcook these beauties.
Gently remove the spot prawns from the prosciutto mixture, to separate plate.
Lightly toss the cooked and drained linguini with the prosciutto and olive oil mixture, until the linguini is well coated and prosciutto evenly distributed.
Plate the linguini in individual pasta bowls, placing spot prawns on top.
Or, bring to the table family-style--in a large serving dish, with spot prawns arranged on top.
Garnish with fresh parsley, and freshly-grated peccorini romano to taste.

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