Pasta, No Lobster

A recipe post

I have no plans to beat the allegations. I am a Lagos girl with a pasta obsession so deep, I have managed to convince myself it’s a vegetable. I never discriminate, no matter the sauce, shape, or protein source, from meat and seafood, to mushrooms, and even that questionable tofu the vegans swear by. Shout out to the Italians for doing a big one with it. Viva l’Italia!

I will happily order a pasta dish at any restaurant. Heck, I look forward to it even, and honestly, unless the chef is possessed, it’s always a win.

But of all the pasta sauces, I am especially partial to a red sauce pasta dish. If it has tomatoes and garlic, sign me up immediately.

With this in mind, I happily share one of my favourite pasta dishes, one I’ve made many times over and enjoyed every single time:

Prawn Linguine in tomato sauce

Ingredients

• 500g uncooked prawns

• 400g cherry tomatoes

• 250g linguine

• 6 cloves of garlic (don’t be a vampire)

• 1 habanero (optional)

• 1 medium-sized red onion

• 1 bay leaf

• 1 tsp oregano

• 1 tsp white pepper

• 1 tsp thyme

• 1/4 cup of dry white wine

• Salt to taste, vegetable bouillon (optional)

• 1 tsp onion powder

• 2 tbs olive oil or clarified butter

• Parsley to garlic

Process

• Marinate the prawns with onion powder, garlic powder, white pepper, paprika, salt, and set aside for at least 15 minutes.

• Heat the oil in a pan and cook the prawns for 3 minutes on each side or until golden brown, then remove from the heat.

• Fry the onions, garlic, and chilli until fragrant

• Add the tomatoes, dry herbs, white wine, and bay leaf, and allow to cook for 7-10 minutes.

• Season with salt and vegetable bouillon

• Add the cooked pasta, cooked prawns, and a little pasta water

• Mix until you hear THAT sound

• Garnish with chopped parsley

A step-by-step video is available, as always, on TikTok, Instagram, and YouTube

Enjoy! Or not!