Linguine in a Crema of Pureed Prawns

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: ~35 minutes

• Servings: 4

• Difficulty: Moderate

• Cuisine: Italian with a Mediterranean twist

• Dish Type: Pasta, Seafood

 Ingredients

 For the Sauce:

• 400g (14 oz) raw prawns (peeled and deveined, tails removed — reserve shells if making stock)

• 3 tbsp olive oil

• 3 garlic cloves, thinly sliced

• 1 tsp crushed red pepper flakes (peperoncino), more to taste

• Zest of 1 orange

• Juice of 1 large orange (about ⅓ cup freshly squeezed)

• ¼ cup dry white wine (optional but recommended)

• ½ cup heavy cream or crème fraîche

• 2 tbsp unsalted butter (cold)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

 For the Pasta:

• 350g (12 oz) linguine or tagliolini

• Salt (for pasta water)

• Reserved pasta water (as needed)

 Equipment Needed

• Large sauté pan

• Large pot for boiling pasta

• Blender or immersion blender

• Fine mesh sieve (optional, for a smoother crema)

• Zester or microplane

• Tongs or pasta fork

 Step 1: Prep the Prawns

• Peel and devein the prawns.

• Pat dry with paper towels.

• Optionally, simmer shells with water and a pinch of salt to make a quick seafood stock (use instead of pasta water later).

 Step 2: Sauté the Base

In a large sauté pan:

1. Heat olive oil over medium heat.

2. Add garlic slices and peperoncino. Sauté gently for 1–2 minutes until the garlic is golden and fragrant.

3. Add prawns, a pinch of salt, and cook for 2–3 minutes, just until pink and cooked through.

4. Transfer half the prawns to a blender or bowl for puréeing.

 Step 3: Make the Crema

In the blender with half the prawns:

1. Add the orange juice, orange zest, and white wine (if using).

2. Add cream or crème fraîche, plus a small ladle of pasta water or prawn stock.

3. Blend until silky smooth (30–60 seconds).

4. Optional: Strain through a fine mesh sieve for an ultra-smooth texture.

 Step 4: Cook the Pasta

• In a large pot, boil salted water.

• Cook linguine until just al dente, about 1–2 minutes under package instructions.

• Reserve 1 cup of pasta water, then drain.

 Step 5: Finish the Sauce & Combine

1. Return the pan with remaining prawns to medium heat.

2. Pour in the prawn crema.

3. Add a few tablespoons of reserved pasta water to loosen the sauce, stirring gently.

4. Add the drained pasta to the sauce and toss to coat evenly.

5. Stir in cold butter to enrich and emulsify the sauce.

6. Season with salt and freshly ground black pepper to taste.

 Step 6: Plate and Garnish

• Serve immediately in warm bowls.

• Garnish with chopped fresh parsley, a bit more orange zest, and a drizzle of olive oil.

• Optionally, add grated bottarga, a touch of chili oil, or crushed pistachios for added flair.

 Storage & Reheating

• Best served immediately, as seafood doesn’t reheat well.

• Leftovers can be stored in an airtight container for 1 day.

• Reheat gently with a splash of water or cream — do not microwave aggressively, or prawns will turn rubbery.

 Nutrition Information (Approx. per serving)

Values may vary depending on pasta type, cream choice, and serving size.