Cuban Mojo Prawns with Pasta
Delicious jumbo prawns in a Cuban mojo sauce
Ingredients
For the Mojo Sauce:
- 200 ml White Wine
- 6 cloves Garlic
- ½ tsp Salt
- 50 ml Olive Oil
- 1 Freshly Squeezed Orange and zest
- 3 Freshly Squeezed Limes and zest
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- Pinch Ground Black Pepper
For the Prawns
- 200 g Dried Linguine
- 170 g Raw Jumbo Prawns
- 1 Red Chilli Pepper halved, deseeded and finely sliced
- 150 g Cherry Tomatoes halved
- 100 g Asparagus Spears chopped into 1cm pieces
- 60 ml Single Cream
Instructions
To Make the Mojo Sauce:
- Start by crushing the garlic into a pestle & mortar then pound with the salt until it becomes a paste.
- Add the oil, orange and lime juice, oregano, cumin and chilli and stir together with a pinch of black pepper.
To Make the Prawns:
- Put on a large pan of salted water to boil for the linguine.
- Pour the wine into a saute pan and heat until it has reduced by half. While it is reducing, prepare the vegetables. Once the wine is reduced, remove and put to one side.
- Add the linguine to the salted boiling water and cook as per packet instructions.
- Add the mojo sauce to the pan, and once it starts to simmer, add the prawns and cook for 2-3 minutes until they are pink, turning them over halfway.
- Add the tomatoes and the asparagus and fry for a further 3 minutes. Add the reduced white wine and stir it into the prawn and vegetable sauce.
- Reduce the heat to low and stir in the cream gently.
- Drain the pasta reserving 2 tablespoons of the cooking water. Add the pasta to the sauce along with the reserved cooking water and mix well.
- Serve immediately.
Notes
If you want to give your prawns a bit more heat then don't remove the seeds from the red chilli.
Nutrition
Calories: 912kcalCarbohydrates: 107gProtein: 29gFat: 35gSaturated Fat: 9gFiber: 10gSugar: 15g
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