Shrimp Linguine with Lime, Jalapeño and Herbs
Inspired by techniques from NYT Cooking.
Linguine with tender prawns poached in starchy pasta water with red pepper, jalapeño and lime, finished with fresh herbs and Parmesan.
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Method
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Equipment
- large deep frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 30.2 g |
| Carbohydrate | 53 g |
| of which sugars | 4.4 g |
| of which free sugars | 0.1 g |
| Fat | 10.9 g |
| of which saturates | 2.9 g |
| Fibre | 3.4 g |
| Salt | 2.16 g |
Protein per 100 kcal
7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sauce
- 2 tbsp extra-virgin olive oil
- 1 red pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, finely chopped
- 1 jalapeño, finely chopped
- 1 tbsp lime juice
- 1.5 g fine sea salt or table salt about ¼ tsp
- ½ tsp ground black pepper
Pasta
- 250 g dried linguine
Pasta water
- 24 g fine salt for 3 litres of pasta water (0.8%) about 4 tsp; most of it goes down the drain
Prawns
- 350 g raw peeled prawns (shrimp), deveined
To finish
- 3 tbsp chopped flat-leaf parsley
- 3 tbsp chopped coriander
- 40 g Parmesan, finely grated
- 1
Soften the vegetables. Heat the oil in the pan over medium heat and cook the red pepper and onion for 6-8 min until tender. Stir in the garlic, jalapeño, lime juice, salt and pepper and cook 1 min more.
- 2
Cook the pasta. Boil the linguine in 3 litres salted water until al dente. Save about 250 ml of the water, then drain.
- 3
Poach the prawns. Pour the saved water over the vegetables, bring to a boil and add the prawns. Cook 2-3 min, stirring, until pink and opaque all through (63 °C); the starchy water becomes a light sauce as it reduces.
- 4
Toss. Add the linguine, parsley and coriander and toss for 30 s. Divide between plates and grate Parmesan over each.
Storage
Best eaten straight away. Refrigerate leftovers within 2 hours and eat within 1 day, reheating until piping hot (74 °C).
