Prawn pasta

I’m away in my favourite place in the Lake District . It’s a place we keep coming back to time and time again. We never get bored of the beauty of this place . The view of the Lake, the ever changing sun and shadows on the mountains . When we come here it’s about relaxing and enjoying the environment and the house so we very rarely use the car when we are here and we never eat out. So I plan the meals and shop so we are equipped with everything we need for the days when we are here . Although I have to admit we have had times when I have popped out for another bottle of wine or two. We have done some very fancy meals when we have been here in the winter, when it’s dark at 4 o'clock and there is time to make a lovely beef casserole or a roast lamb dinner . This time I have made easier meals . The first evening some leftover veggie lasagne that I brought from home. The second evening duck breast in Morello cherry jam, and last night this wonderful prawn pasta . Some people may think holidays are about not cooking and eating out but with a view as amazing as this place has we want to enjoy every moment . I found this recipe on Instagram it will definitely be on my list of favourites . 

ingredients
- 750g raw prawns
- 4 punnets cherry tomatoes, halved
- 2 shallots, diced
- 3 tablespoons butter
- 4 tablespoons Olive oil
- 4 garlic cloves, minced
- 1 red and green chilli, diced
- 1 lemon, zest
- 1 cup white wine
- Fresh basil
- Fresh parsley
- 1-2 packets linguine
- Salt/ pepper

Method
1. In a large saucepan, heat 2 tablespoons olive oil and 2 tablespoons butter. Once melted, cook your shallots, garlic and fresh chilli (to taste) until fragrant then add in your fresh parsley and basil.
2. Add in your cherry tomatoes along with 1 tablespoon salt and 1/2 tablespoon pepper. Let your tomatoes cook for a few minutes before adding in your white wine. Let that cook down.
3. In a large fry pan, heat 1 tablespoon olive oil, 1 tablespoon butter and 1 tablespoon fresh chilli. Add in your prawns, cooking on high heat until they turn pink and a little crispy. Then, grate over your lemon zest.
4. Add your prawns and all those juices to your pasta sauce and let those cook together.
5. Boil a large pot of water (for your pasta) and cook your pasta al dente- make sure you reserve 1/2 cup pasta water for later.
6. Once your pasta is cooked, drain and place into your sauce along with your reserved pasta water.
7. Top with fresh parsley/ basil to serve.