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Prawn and watercress linguine
This refreshing pasta is incredibly simple but bound to impress. It’s a quick and easy recipe that shows off the vibrant green colour and flavour of fresh watercress. Perfect for a romantic dinner or a quick evening meal. This recipe is a favourite of Chef Sally's and one the whole Academy team look forward to at lunch!
Print recipe
Serves 2
Ingredients
For the watercress pesto:
- 100g watercress
- 50g blanched almonds
- 75g Parmesan
- Zest and juice of 1 lemon
- 6 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
For the pasta:
- 10 raw king prawns
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 tsp sea salt, plus extra for the pasta cooking water
- 1 tsp chilli flakes
- 150g linguine
- Juice of ½ lime
Cooking instructions
- To make the watercress pesto, blitz all the ingredients, except the salt and pepper, together in a food processor or with a stick blender until smooth. Season to taste and set aside.
- In a small bowl, toss the prawns with the oil, garlic, salt and chilli flakes to coat.
- Bring a large pan of salted water to the boil, add the pasta and cook as per packet instructions.
- While the pasta is cooking, heat a small frying pan over a medium heat and add the prawns. Allow to cook through on one side (they should be pink and opaque) then turn over and continue to fry for a few minutes until fully cooked all the way through.
- Squeeze in the lime juice to the prawns, toss to coat and remove from the heat.
- Drain the cooked pasta, reserving a little of the cooking water. Return the pasta to the saucepan and add the watercress pesto.
- Toss well to coat the pasta fully, adding a little of the reserved cooking water if you like to create a looser sauce.
- Finally toss through the prawns and serve.
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GORDON RAMSAY ACADEMY - WOKING, SURREY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
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