Linguine is tossed with a sweet, creamy, savoury sauce studded with plump prawns, crisp bacon, fresh herbs and fresh vegetables. Perfect for dinner parties, or just for dinner - this meal only takes about 20 minutes to prepare.
- 350g linguine
- 150g bacon
- 450g cooked king prawns, ready to eat
- 250ml single cream
- 3 plum tomatoes
- 3 spring onions
- 3 garlic cloves
- Small handful freshly grated parmesan cheese
- 2 tbsp. oil
- 2 tbsp. each freshly chopped basil and oregano
Bring a pot of salted water to the boil and drop in the pasta. Cook according to packet instructions, and when cooked, drain, retaining 1/2 cup pasta water.
Dice bacon. Thinly slice spring onions. Chop tomatoes and mince the garlic cloves. Dry fry the bacon until golden and crisp, then remove from the pan with a slotted spoon. Add the oil and cook the tomatoes, spring onions and garlic over a medium heat until softened and lightly golden.
Add the bacon, cream, basil, oregano and prawns. Cook until the prawns are heated through. Add the linguine and reserved pasta water and toss to combine. To serve, sprinkle with parmesan.