Ingredients
linguine
4 Tbsp butter
½ chilli — crushed
½ onion — finely chopped
3 garlic cloves — crushed
1 tsp paprika
1 tsp fish spice
½ tsp Exotic Thai Spice
250 ml cream
2 Tbsp lemon juice
500 g mussels — cleaned
250 g prawns — deveined and shelled
Method:
Cook linguine pasta according to the package instructions.
Heat two tablespoons of butter in a large pan followed by onion and garlic. Sauté for about a minute stirring frequently. Add all the spices ½ teaspoon paprika, crushed chilli, fish spice and stir to combine.
Stir in another one tablespoon of butter for about three minutes (optional).
Pour the cream in the butter mixture and stir in the lemon juice and let it simmer for about five minutes.
Pat dry the prawns with a kitchen towel. Sprinkle Thai spice and paprika on the prawns.
Melt butter and fry prawns for about three minutes.
Add prawns and pasta to the butter mixture let it cook for about two minutes.
Tip: Don’t crowd the pan when you fry the prawns. Rather fry in batches adding another tablespoon of butter for each batch.
– Food24.com
