Summer savers: Prawn, chilli and rocket linguine

Feed the whole family without any fuss with these deliciously simple recipes from television presenter and judge Chris Bavin.  

The great thing about prawns is that they are super-quick to cook but feel like a real treat

The great thing about prawns is that they are super-quick to cook but feel like a real treat

The great thing about prawns is that they are super-quick to cook but feel like a real treat

The great thing about prawns is that they are super-quick to cook but feel like a real treat. This uses my Anchovy And Chilli Butter but you can just use butter and a bit of fresh or frozen chilli instead.

Serves 4

  • 250g (9oz) linguine
  • 1tbsp olive oil
  • 2cm (¾in)-thick disc of Anchovy And Chilli Butter (see below right)
  • 1tsp chilli, finely chopped (optional)
  • 400g (14oz) shelled and de-veined raw king prawns, fresh, or frozen and thawed for 2 hours
  • 300g (10½oz) cherry tomatoes, halved
  • 100ml (3½fl oz) white wine
  • Salt and freshly ground black pepper
  • 1 large courgette, grated
  • 2 large handfuls of rocket

Anchovy and Chilli Butter 

Mix together 250g (9oz) softened unsalted butter, 100g (3½oz) finely chopped anchovy fillets in oil, zest of 1 lemon and 1tsp chilli flakes or 1tbsp freshly chopped chilli. 

Place on a large double clingfilm sheet, roll into a sausage and freeze. To use, cut off a disc and remove the clingfilm.

Cook the pasta in boiling salted water. Heat the oil and butter in a frying pan, then add the chilli (if using) and cook for a minute. Add the prawns, tomatoes and white wine, then simmer until the prawns have turned pink. Season with salt and pepper.

Drain the pasta, keeping back a little of the cooking water. Add the pasta to the sauce and mix together – if the sauce is too thick add a little of the reserved pasta water.

Take the pan off the heat and stir the courgette in. After a minute, stir the rocket in, allowing it to wilt slightly. Check the seasoning again and serve.

Good Food Sorted by Chris Bavin is published by Dorling Kindersley, £18.99. To order a copy for £15.19 call 0844 571 0640, p&p free on orders over £15. Offer valid until 31/08/2019. Photos: Andrew Burton