Prawn and Crab Linguine with Prosecco Sauce
This mouth-wateringly delicious seafood and Prosecco dish is made with prawns, crab, chillies and linguine. It is a light and fresh dish packed with flavours of the sea, and is ready in under 20 minutes.
Ingredients
- 150 g raw king prawns
- 150 g cooked crab meat
- 1 cup chopped parsley
- 200 g fresh linguine
- 2 cloves garlic chopped
- 1 cup Prosecco
- 1 tsp crushed fresh chillies
- 4 tbsp butter
Instructions
- Marinate: Marinate the prawns in garlic, half the parsley, salt and pepper.
- Cook the linguine: Bring a pan of salted water to the boil and cook the linguine according to packet instructions.
- Cook the prawns: Add the butter to a heated pan and tip the marinated prawns. Add the crushed chillies and cook for 2 minutes on each side, turning frequently.
- Make the sauce: When the prawns start to sizzle and caramelise remove from the pan and add the Prosecco to deglaze the pan. Simmer for a few minutes until the sauce thickens.
- Stir in the crab: Add the crab meat and stir, then add the prawns.
- Assemble and serve: When the pasta is cooked lift it from the water into the sauce. Sprinkle the parsley, turn off the heat and stir. Taste for seasoning and add a squeeze of lemon juice before serving.