Sumac Prawn Linguine

Sumac Prawn Linguine—a light yet flavorful pasta dish that combines the tangy citrusy taste of sumac with succulent prawns, garlic, and a little bit of heat. This dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

  • 8 oz (225g) linguine pasta

  • 12 oz (350g) prawns (peeled and deveined)

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon ground sumac (plus extra for garnish)

  • 1/2 teaspoon red pepper flakes (optional, for heat)

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 1/4 cup dry white wine (optional, can substitute with vegetable broth)

  • 1/4 cup chopped fresh parsley (plus extra for garnish)

  • Salt and freshly ground black pepper, to taste

  • 1 tablespoon unsalted butter (optional, for richness)

  • Lemon wedges, for serving

Instructions:

  1. Cook the Linguine:

    • Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later, and set aside.

  2. Prepare the Prawns:

    • While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

    • Add the prawns to the skillet and season with salt, pepper, and 1 teaspoon of sumac. Sauté the prawns for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the prawns from the skillet and set aside.

  3. Make the Sauce:

    • In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes, until the garlic becomes fragrant, being careful not to burn it.

    • Add the red pepper flakes (if using), lemon zest, and the dry white wine (or vegetable broth). Let the wine simmer for 1-2 minutes to reduce slightly and cook off the alcohol.

    • Stir in the lemon juice and 1 tablespoon of butter (if using) to create a rich, glossy sauce. Season with salt and pepper to taste.

  4. Combine the Pasta and Prawns:

    • Add the cooked linguine to the skillet, tossing to combine with the sauce. If the pasta seems dry, add a little of the reserved pasta water to loosen it up.

    • Add the cooked prawns back to the skillet along with the chopped parsley. Toss everything together to coat the prawns and pasta with the flavorful sauce.

  5. Serve:

    • Divide the pasta into bowls, garnish with extra fresh parsley, a sprinkle of sumac for an extra tangy kick, and serve with lemon wedges on the side.

Serving Suggestions:

  • This Sumac Prawn Linguine is perfect on its own, but you can serve it with a side of garlic bread or a simple green salad (e.g., arugula with lemon vinaigrette) for a more complete meal.

  • You can also sprinkle some parmesan cheese on top (if you’re not following a strict Mediterranean diet) for extra richness.

Optional Add-ins:

  • Cherry tomatoes: Add halved cherry tomatoes to the skillet when you add the garlic for a burst of sweetness and colour.

  • Olives: Kalamata or green olives can be added for an extra Mediterranean touch.

  • Spinach: Stir in some fresh spinach leaves at the end for added greens.

This Sumac Prawn Linguine is light yet packed with vibrant citrus and spice, making it an ideal dish for seafood lovers looking for something different. Enjoy!

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