Niks Shrimp Linguine
Niks Shrimp Linguine combines tender herbed shrimp, perfectly cooked linguine, sweet plum tomatoes, and fresh spinach in a light yet flavourful broth. The micro salad adds freshness and texture while the seasoned broth ties every element together. It is an elegant seafood pasta dish that feels comforting enough for a family meal and impressive enough for guests.
Niks Shrimp Linguine combines tender herbed shrimp, perfectly cooked linguine, sweet plum tomatoes, and fresh spinach in a light yet flavourful broth. The micro salad adds freshness and texture while the seasoned broth ties every element together. It is an elegant seafood pasta dish that feels comforting enough for a family meal and impressive enough for guests.
Servings 4 Portions
Ingredients
Herbed Shrimp:
- 500 g king prawns raw, shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp dried thyme
- 2 cloves garlic minced
- ½ tsp sea salt
- ¼ tsp black pepper
Linguine and Broth:
- 300 g linguine
- 1 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 400 g plum tomatoes
- 750 ml fish stock or vegetable
- 125 ml dry white wine optional
- 1 tsp Italian seasoning
- ½ tsp chilli flakes optional
- 1 tbsp lemon juice
- salt to taste
- black pepper to taste
Vegetables:
- 120 g baby spinach
- 100 g micro salad or mixed microgreens
Garnish:
- Fresh parsley chopped
- Lemon wedges
- Parmesan cheese Freshly grated
Instructions
Marinate the Shrimp:
- Place the shrimp in a bowl.500 g king prawns
- Add the olive oil, oregano, parsley, thyme, garlic, salt and pepper. Toss well to coat evenly. Set aside for 10 to 15 minutes while preparing the remaining ingredients.1 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried parsley, ½ tsp dried thyme, 2 cloves garlic, ½ tsp sea salt, ¼ tsp black pepper
Cook the Linguine:
- Bring a large saucepan of salted water to a boil. Add the linguine and cook until al dente according to the packet instructions. Drain and reserve about 120ml of the pasta water.300 g linguine
Prepare the Broth:
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for another minute.1 tbsp olive oil, 1 small onion, 3 cloves garlic
- Add the plum tomatoes and gently break them apart with a spoon. Pour in the stock and white wine if using. Add the Italian seasoning and chilli flakes. Bring to a gentle simmer and cook for 10 minutes.400 g plum tomatoes, 750 ml fish stock, 125 ml dry white wine, 1 tsp Italian seasoning, ½ tsp chilli flakes
Cook the Shrimp:
- In a separate frying pan, cook the marinated shrimp over medium-high heat for 2 to 3 minutes per side until pink and opaque. Remove from the heat and set aside.
Finish the Broth:
- Stir the lemon juice into the broth. Taste and adjust the seasoning with salt and pepper as needed.1 tbsp lemon juice, salt, black pepper
- Add the spinach and stir until just wilted. This should take about 1 minute.120 g baby spinach
Combine the Dish:
- Add the cooked linguine to the broth. Toss gently until the pasta is coated. If needed, add a little reserved pasta water to loosen the mixture.
- Return the shrimp to the pan and gently stir through.
Serve:
- Divide the linguine and broth between four shallow bowls. Arrange the shrimp evenly on top.
- Finish each serving with a generous handful of micro salad, a sprinkle of fresh parsley, and Parmesan if desired. Serve immediately with lemon wedges on the side.100 g micro salad, Fresh parsley, Lemon wedges, Parmesan cheese
Equipment
- large frying pan or sauté pan
Nutrition
Calories: 528kcal | Carbohydrates: 68g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1654mg | Potassium: 967mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3977IU | Vitamin C: 26mg | Calcium: 215mg | Iron: 4mg
