Wild Prawn & Melting Tomato Linguini

Fri, 14 August 2026

- with basil, and a quick stock made from the shells

For the Prawn Stock

• 500g raw wild Irish prawns, shell-on (peel and reserve shells for stock; keep meat aside for the sauce)

• Olive oil

• 1 carrot, diced

• 1 onion, diced

• 2 cloves garlic, diced

• 1 fennel bulb, diced

• 2 celery stalks, diced

• 1 tsp fennel seeds

• 1 star anise

• 1 tsp coriander seeds

• 1 tsp white peppercorns

• 1 tbsp tomato purée

• A generous glug of brandy, for deglazing

• 1/2 glass white wine

• Water

For the Pasta

• Linguine (enough for desired servings)

• Salt

For the Prawn Sauce

• Generous glug of olive oil

• Generous knob of butter, plus more to finish

• 4–5 cloves Irish garlic, thinly sliced

• Small sprinkle of chilli flakes

• Handful of mixed-colour Irish tomatoes, cut randomly

• 2 ice cubes of prawn stock (flavour bombs)

• Reserved raw prawn meat

• Splash of white wine

• Salt and fresh pepper, to taste

• Fresh basil leaves, torn

• Handful of baby spinach or rocket leaves

For Garnish

• Homemade pangrattato (recipe below)

• More basil leaves

• Drizzle of olive oil

Method

Prawn Stock

1. Peel the prawns, keeping all shells (and heads, if on). Reserve the meat, covered, in the fridge.

2. In a pot, sear the shells in olive oil over high heat until pink and fragrant, 3–4 minutes.

3. Add the diced carrot, onion, garlic, fennel and celery.

4. Add the fennel seeds, star anise, coriander seeds and white peppercorns.

5. Once the vegetables have softened, stir in the tomato purée and cook for 1 minute.

6. Deglaze with a generous glug of brandy. Before it all burns off, add the white wine and deglaze again.

7. Top with water and simmer for 20 minutes — prawn shells give up their flavour faster than lobster, so don't

overcook them.

8. Blitz with a hand blender and pass through a fine sieve. Use straight away, or freeze in ice cube trays for later.

Pasta

1. Blanch the linguine in salted water, keeping it very al dente (about 4–5 minutes).

2. Strain and run under cold water to stop the cooking, reserving some of the starchy water.

Prawn Sauce

1. In a large pan, add a generous glug of olive oil and a generous knob of butter. Allow to melt.

2. Add the sliced garlic and soften over medium heat.

3. Add a small sprinkle of chilli flakes.

4. Add the tomatoes and let them melt down in the pan over medium heat.

5. Add 2 ice cubes of the prawn stock.

6. Add the raw prawn meat and cook for 2–3 minutes, just until pink and cooked through — prawns cook far

quicker than lobster claws, so watch them closely and don't walk away.

7. Add a splash of white wine. Season with salt and fresh pepper, tasting as you go.

8. Add the pasta, with a splash of the reserved starchy water if the mixture looks dry.

9. Toss until the pasta is glossy and coated, adding more stock or water as needed.

10. Finish with extra butter, torn basil leaves, and a handful of baby spinach or rocket.

11. Serve on a large warm plate with a drizzle of olive oil.

Garnish

1. Top with homemade pangrattato and more basil leaves.

Homemade Pangrattato

• 1 loaf stale bread, blitzed into crumbs

• Olive oil

• 2 cloves garlic, finely chopped

• Salt and pepper, to taste

1. Heat olive oil in a pan and add the garlic. Sauté until fragrant.

2. Add the breadcrumbs and cook until golden and crisp.

3. Season with salt and pepper.

It's all about the sweetness of the prawns against the freshness of the tomatoes and basil — quick enough for a

weeknight, but with that little bit of the sea in every bite that makes it feel like a treat.

 

 

Shopping / Ingredient List

Wild Irish prawns, shell-on, raw 500g

Linguine For 2 servings Dry goods

Carrot 1

Onion 1

Garlic 6–7 cloves total

Fennel bulb 1

Celery 2 stalks

Mixed-colour tomatoes 1 handful

Basil 1 bunch

Baby spinach or rocket 1 handful

Fennel seeds, star anise, coriander seeds, white

peppercorns

1 tsp each + 1 star anise

Tomato purée 1 tbsp

Brandy For deglazing

White wine 1/2 glass + splash

Butter For pan + finishing

Olive oil As needed

Chilli flakes Small sprinkle

Stale bread (for pangrattato) 1 loaf