Linguine
Linguine aux crevettes tigrées
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400g Panzani Linguine
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24 peeled tiger prawns
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12 cherry tomatoes
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4 canned tomatoes
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2 garlic cloves
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2 shallots
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150ml white wine
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A few basil leaves
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1. Cook the pasta.
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2. Heat the olive oil in a pan and coat the prawns on all sides. The prawns will be cooked after 1 minute, once they have turned pink.
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3. Add the chopped shallots, the halved cherry tomatoes and the sliced garlic.
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4. Pour in the white wine.
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5. Add the canned tomatoes after having chopped them.
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6. Season the sauce with salt and pepper. Add the parsley and basil leaves.
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7. Finally, add the pasta and butter and stir in well. Once the butter is melted, mix it in.
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