Sharing Platter Linguine with Prawn Pil Pil, Burst Cherry Tomatoes & Charred Lemon Recipe

Introduction

This sharing platter linguine features succulent prawn pil pil with the vibrant burst of cherry tomatoes and the zesty brightness of charred lemon. It’s a simple yet impressive dish perfect for enjoying with friends or family.

Ingredients

• 300g linguine
• 2 lemons, 1 halved, 1 juiced
• 100ml olive oil
• 3 large garlic cloves, finely sliced
• 300g Morrisons The Best Dulciz Vine Tomatoes
• 2 tsp sweet smoked paprika
• ½ tsp chilli flakes
• 15g flat-leaf parsley, roughly chopped
• 300g Morrisons Market Street ready-to-eat jumbo prawns

Instructions

1. Step 1: Cook the linguine in a large pan of boiling salted water according to the package instructions. Drain and set aside.
2. Step 2: Heat a medium, high-sided frying pan over high heat. Place the lemon halves cut-side down and fry for 2-3 minutes until they begin to brown and char. Remove the lemon halves and set aside.
3. Step 3: Reduce the heat to medium and add the olive oil to the pan. Stir in the sliced garlic and cook for 2-3 minutes, stirring continuously until fragrant and lightly golden.
4. Step 4: Add the vine tomatoes to the pan. Season with salt and black pepper, then cook for 6-7 minutes, stirring frequently, until the tomatoes burst and become juicy.
5. Step 5: Sprinkle in the sweet smoked paprika, chilli flakes, and a little more salt and pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
6. Step 6: Stir in the cooked linguine, chopped parsley, lemon juice, and prawns. Toss everything together gently to combine and warm the prawns through.
7. Step 7: Serve the linguine with the charred lemon halves on the side for squeezing over just before eating.

Tips & Variations

• Use fresh, high-quality prawns for the best flavor and texture. If you can’t find jumbo prawns, large peeled shrimp work well.
• Add a splash of white wine or a pinch of sugar when cooking the tomatoes to deepen the sauce’s flavor.
• For extra heat, increase the chilli flakes or add a fresh chopped chilli while cooking the garlic.
• Fresh basil can be added along with parsley for a fragrant twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil if needed to loosen the sauce. The prawns are best eaten fresh, as they can become rubbery when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, you can substitute linguine with spaghetti, fettuccine, or any long pasta you prefer. Just adjust cooking time according to the package instructions.

What if I don’t have access to jumbo prawns?

Regular-sized cooked prawns or peeled shrimp can be used as a substitute. Just be sure to add them at the end to warm through without overcooking.