Cuban Spiced Prawn Linguine
January 28, 2022
Originally it was an olive oil based sauce dish with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this Cuban pasta a try!
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings | People |
Ingredients
- 200 g dried linguine
- 300 g raw prawns
- 150 g cherry tomatoes halved
- 10 asparagus chopped into 1cm pieces
- 60 ml single cream
- 1 lemon
- 50 ml White Wine
- 1 small onion finally diced
- 1 medium orange zest
- 1 lime zest
- 4 garlic gloves minced
- 1 tsp chilli flakes
- 1 tsp Chilli powder
- 1 tsp dried coriander
- 1/2 tsp ground cumin
- 1 tsp dried oregano
Ingredients
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Instructions
- Cook the linguine in salted boiling water for 8 mins.
- Heat a little oil in a frying pan over medium-high heat and cook the prawns for 2 mins, flipping over halfway.
- Add the orange zest, lime zest onion, garlic, chilli flakes, dried coriander, ground cumin, dried oregano and toss the prawns in the spices for 30 secs. Then remove prawns from the pan
- In the same pan add the tomatoes, the asparagus to the pan of spices and fry for 3 mins.
- Add the white wine to the pan and allow to reduce for 2 mins.
- Reduce the heat to medium-low, then pour in the cream stirring gently.
- Return the prawns to the pan and mix them in.
- Collect 2 tbsp of cooking water from your pasta, then drain the pasta and add it along with your 2 tbsp cooking water to the sauce.