Linguine with Mango – Chili Sauce and King Prawns
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mango (s), ripe
- 16 shrimp (s) (king prawns)
- 1 onion (s), alternatively 2 shallots
- 3 clove (s) garlic
- whipped cream, cremefine for cooking or coconut milk
- Chilli, ground or fresh chilli peppers
- 400 g pasta (linuine), alternatively spahetti or spahettini
- Oil (rapeseed oil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the mango. Core and cut the pulp into cubes. Peel and finely chop the onion or shallots and 2 cloves of garlic.
- Sauté the onion in heated rapeseed oil, add the garlic and mango and sauté everything until soft. Add ground chilli (if using fresh chilli peppers - finely chop first) after a few minutes and cook with them.
- At the same time, cook the pasta al dente according to the instructions on the packet.
- Now puree the mango mixture with a hand blender and add any amount of whipped cream or Cremefine or coconut milk. Season to taste with salt and pepper and reduce to a creamy consistency.
- (Whipped cream - creamy, cremefine - fresh, coconut milk - mild, slightly sweet)
- Meanwhile, fry the washed, de-guted and dabbed dry king prawns with the last chopped garlic clove in heated rapeseed oil for about 2 minutes per side. Take out and season with salt and pepper.
- Arrange the pasta with the sauce on plates, then arrange the king prawns on top. Serve immediately.
- Tip: Sprinkle with chopped parsley or chopped coriander before serving.
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