Easier than stealing a recipe from an old lady
Ingredients (Serves 4)
- 1 jar Sorry Nonna Limoncello Marinara
- 400g raw prawns, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tbsp capers, drained
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 400g linguine
- Fresh parsley (or basil), chopped, to garnish
- Grated parmesan or pecorino (optional, for finishing)
Method
Cook the pasta
This is easy. Follow the packet, just make sure you heavily salt the water.
Saute the aromatics and prawns
While that is happening, heat the olive oil in a large pan over medium heat. Add the garlic and shallot and saute until fragrant and translucent, about 1-2 minutes. Add the prawns and cook just until they begin to turn pink, about 1-2 minutes per side.
Build the sauce
In the same pan, add the capers and red pepper flakes, if using. Stir for 30 seconds. Pour in the Limoncello Marinara sauce and cook for 2-3 minutes, until the prawns are cooked through and the sauce is warmed.
Bring it together
Add the cooked pasta to the pan, tossing well to coat. Add a little more pasta water to bind the sauce. Plate, then garnish with fresh parsley. We like a sprinkle of grated parmesan. Nonna doesn't, but Nonna will never know.
Pro tip
Add a tablespoon of butter when finishing. Butter makes everything better.
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