My weekends at the moment are filled with Christmas baking and I find that when I am spending a lot of time baking sweet things I often forget to eat properly. I am so surrounded with the sweet smells (and tastes, as I have to check for quality!) of baking that I don’t always eat properly. Plus with all of my (limited) kitchen benches taken up with baked goods at different stages of the cooking process, it can be a hassle to clear it all away to prepare lunch or dinner.
So this weekend, before I started baking, I made a big batch of prawn linguine to last me for the weekend. I love prawns however Jerome doesn’t like them, so I rarely cook with them anymore. However he is currently away visiting his family for Christmas, so I can make as many prawn dishes as I want! The other night while I was trying to find something on TV, I saw this recipe on Better Homes and Gardens and it was exactly what I was looking for. It is quick and easy to make but delicious. I cut back on the amount of oil to make it lighter (I used more of the pasta cooking water instead to help the sauce come together) and added extra prawns. It was great reheated the next day as well. Make sure you have all your ingredients ready to go before you start, as this cooks in a flash.