King Prawn Linguine with Chilli and Saffron

This is a delicious prawn pasta dish I've been tweaking over the past couple of years, but this version is just an absolutely winning crowd pleaser. 

If you read posts here often you'll know that as a family, we all love seafood and especially prawns and this has to be my favourite prawn pasta dish, I do make a few variants! 

This can be on the table in less than twenty minutes too - win, win.

For my family of four, I make the same as the below minus the red chilli for the girls, but you could always add a little extra creme fraiche to balance the heat. Make sure a finger bowl and towel is at hand as peeling them can be a little messy especially if the little ones attempt it - I tend to peel their ones for them to save the drama.

King Prawn Linguine with Chilli and Saffron

Here's how:

• 15-18 king prawns, raw and shell-on
• 4 spring onions
• 1 clove garlic
• 1 red chilli
• Handful cherry tomatoes
• 400g passata
• 1 tablespoon tomato puree
• 1/2 teaspoon sea salt
• Black pepper
• Pinch of saffron strands
• 1-2 tablespoons of creme fraiche
• 1 tablespoon olive oil
• 300g linguine
• Few sprigs parsley

Firstly boil the kettle or place a large pot of water on the hob to boil for the pasta. Once boiled, add the linguine and cook for 10-11 minutes, or according to the pack instructions.

Now finely slice the spring onions, garlic, and chilli, and throw into a pan with the olive oil on a medium heat.

Now cut the cherry tomatoes in half and throw them into the pan once the onion, garlic and chilli have began to soften.

After two minutes add the saffron, passata and the tomato puree and season generously. Stir, and then allow to bubble away for ten minutes.

Now add the prawns, you will see the pink colour creep up the prawns as they cook, turn over after 1-2 minutes and allow to cook on both sides.

Before draining the pasta, add 1-2 tablespoons of the pasta water to the sauce, this will help to loosen it and coat the pasta well.

Add the pasta to the sauce, still on the heat and mix well. Then finally stir through the creme fraiche - 1 tablespoon is plenty for us, but if you taste to gauge the heat level at this point, you can always add a little more if you'd prefer it slightly less spicy.

Mix through thoroughly, then dish up and add a sprig of parsley to each. Enjoy!

King Prawn Linguine with Chilli and Saffron for the family

If like us you love a prawn dish, here are a few other ideas for you:
Prawn Saganaki
Chilli and Prawn Chorizo Spaghetti
Spanish Prawns with Chorizo and Tomatoes
Prawn and Chorizo Carbonara
Skinny Spicy Breaded King Prawns
Gourmet Seafood Burger
Honey Ginger and Chilli Prawn Stir Fry
Prawn Summer Rolls
Vicky's Special Seafood Stew