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La Scala - Linguine Gamberetti |
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La Scala
Linguine Gamberetti
Long pasta served with shrimps and prawns in a spicy cream sauce
Serves 2
Linguine, cooked – enough for 2 servings
6 queen prawns
2 Tbsp (30ml) extra virgin olive oil
2 garlic cloves, crushed
4 tsp (20ml) fresh thyme
1 red chilli, chopped
80g cooked shrimps
1 cup (250ml) fresh cream
2 tsp (10ml) cayenne pepper
Salt and pepper, to season
2 Tbsp (30ml) freshly chopped parsley
De-shell the prawns and slice each prawn into three pieces
Heat olive oil and sauté prawns with garlic, thyme and chilli, just for 30 seconds
Add shrimps and cook until prawns are pink – 5-8 minutes
Stir in cream and cayenne and reduce until sauce is quite thick
Add cooked pasta, season with salt and pepper
Serve with a sprinkle of fresh parsley
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