Linguine with prawns

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Linguines aux crevettes
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 30 raw, peeled prawns
  • 400 g linguine
  • 20 cl of cream
  • 1 c. à café curry
  • ½ c. à café Espelette chilli
  • 1 gousse garlic
  • 2 c. à soupe Aix-en-Provence olive oil PDO
  • 1 lemon juice
  • 1 sprig of thyme
  • A few sprigs of parsley
  • Salt
  • Pepper

Tip

For this prawn linguine, choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and fresh greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence…

Instructions

  • Peel and finely chop the garlic. Finely chop the parsley. Mix the garlic, curry powder, Espelette chilli, parsley, thyme and Aix-en-Provence olive oil PDO with the prawns, then leave to marinate for 30 minutes.

  • Cook the pasta in boiling salted water for the time stated on the packet, ensuring it remains ‘al dente’.
  • Fry the prawns with the marinade in a frying pan and cook for 2 minutes on each side. Season with salt and pepper.
  • Drain the pasta, keeping 1 glass of the cooking water.
  • Add the drained pasta to the frying pan with the prawns, along with 2 or 3 tablespoons of the pasta cooking water, stir, cook for a few more moments and serve immediately.

Tip

For this prawn linguine, choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and fresh greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence…
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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