Prawn and Bacon Linguine in a Creamy Pink Sauce
Prawns are as Aussie as you can get! And I don't think there is an Aussie out there who hasn't had bacon either on their morning toast or with some mayo in a late night sandwich! This recipe is always a hit and really does taste phenomenal! Hope you all enjoy it :)
375 ml fresh cream
1/2 cup tomato puree
1/2 large onion cut very fine
1 tablespoon of crushed garlic
1 decent size chilli
5 rashers of middle bacon, cut in very small pieces
750g of raw prawns, peeled and de-veined with the tails on
1 large tablespoon of butter
Good helping of grated parmesan cheese
Salt and Pepper to taste
In a frying pan, add the butter and on medium to high heat. Fry the onion, garlic and chilli. When the onion turns a light golden brown, throw in the bacon. Once bacon is crispy, put the prawns in and continue to cook until done.
Pour the cream in as well as the tomato puree until the sauce turns pink. Add the parmesan cheese, some salt and pepper and give it a good stir. When the sauce begins to bubble, turn the heat down and let it simmer slowly, stirring from time to time.
Fill a pot of water and bring to the boil. Once boiling add about 250g of linguine (for 2 people) and some salt and continue boiling until cooked.
Drain the pasta and throw into the frying pan. Mix well and place in a large bowl to serve.
Pour yourself a glass of red and enjoy!
It's going to be another warm one today. 11am and already it's 29 degrees; I have all the windows closed and blinds drawn in an attempt to keep the inside temperature down for as long as possible. By mid-afternoon I'll be needing the aircon I reckon.
Heading out soon so that I can hopefully be back before the real heat of the day sets in. I'm thinking about repainting my loungeroom and I want to grab some colour charts from Bunnings. Probably won't actually do any painting until Easter but that gives me heaps of time to decide on a colour.