Executive Chef Sachin Fernandopulle @ sachineomal @ Chefsachin-84
This elegant yet easy pasta brings together tender roasted squash, succulent prawns, and a bright splash of white wine. Peppery arugula and shaved Parmesan finish the dish with freshness and lift. It is a weeknight recipe with weekend energy.
1 / 2 package( 250g) 20-25
2 cups
1 / 2 bunch
2 packed cups 3 cloves 2
1 / 2 cup 1 cup 2 tbsp 2 tbsp
1 / 2 cup
Serves: 2 to 3
Linguine pasta
Medium raw prawns, peeled and deveined
Butternut squash, peeled and diced
Asparagus tips, cut into 3 to 4 cm pieces
Arugula Garlic, diced
Shallots, finely diced
White wine Chicken stock Olive oil Unsalted butter
Salt and freshly ground black pepper
Parmesan cheese, finely grated
1. Roast the Squash
Preheat the oven to 200 ° C( 400 ° F). Toss the diced squash with olive oil, salt, and pepper. Roast for 20 to 25 minutes until tender and lightly caramelized. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve 1 / 2 cup of the pasta water, then drain.
3. Sauté the Aromatics
In a wide pan, heat a little olive oil over medium heat. Add the shallots and cook until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
4. Cook the Prawns
Add the prawns to the pan and season with salt and pepper. Sauté for 1 to 2 minutes per side until just cooked through. Remove the prawns and set aside.
5. Build the Sauce
Deglaze the pan with the white wine and simmer until reduced by half. Add the chicken stock and let it bubble gently for 3 to 4 minutes. Fold in the butter and roasted squash.
6. Finish the Pasta
Add the linguine to the pan along with the asparagus tips. Toss gently, adding a splash of the reserved pasta water for a silky, cohesive sauce. Return the prawns to the pan and warm through.
7. Final Touches
Remove the pan from the heat and fold in the arugula until just wilted. Finish with a generous sprinkle of Parmesan and cracked black pepper.
Pro Tip: Salt Your Pasta Water Like the Sea
Generously seasoned pasta water infuses the noodles with flavour from the start. Aim for water that tastes like the sea, cook the pasta to al dente, and lift it from the pot the moment it is ready to keep the texture firm and balanced.