Comments on: Linguine with Prawns & Tomatoes a la Mrs. Marketman

By: britelite

britelite — Fri, 10 Apr 2009 02:11:42 +0000

did this today–appropriate for this ggod friday

By: Jack

Jack — Thu, 10 Jul 2008 20:29:26 +0000

I have a version of this dish. I usually make a fumet out of the heads and shells of the prawn. Just sautee onion and garic in a little olive oil then add the prawn heads and shells till red. Add white wine, water and lemon peel. Season with salt and pepper. Strain the mixture making sure you extract as much of the liquid as possible. Then on a separate pan sautee garlic and onion in olive oil till soft. Add sliced mushrooms, prawns and diced tomato. Add fumet and season with salt, pepper, and thyme. Add cooked pasta. Squeeze lemon juice, add butter then toss. Serve right away.

By: bottomsup

bottomsup — Wed, 26 Mar 2008 09:46:27 +0000

Pasta dishes such as this one are what make restaurants like Amici such a huge success. Their pasta dishes are so simple and yet people flock to their branches all day, everyday. I know because I live almost next to one, hehehe.

By: currystrumpet

currystrumpet — Tue, 25 Mar 2008 12:43:10 +0000

i make a similar dish, except i use fresh parsley and a wedge of butter instead of tomatoes. sometimes i throw in scallops. i also use a cup of pasta water (the water the pasta was boiled in). super duper easy, and very yummy. great with freshly grated parmesan, served hot right out of the pan.

By: Trish

Trish — Thu, 20 Mar 2008 02:16:49 +0000

I love how you have simple ingredients — the simplicity requires that we cook with only the best!!! :D