Linguine with Prawns, Cherry Tomatoes, and Lemon

To prepare the linguine with prawns, cherry tomatoes, and lemon, first, focus on the cleaning of the prawns. Remove the head 1, but keep it aside as it will be used for the bisque. Remove the shell, intestines, and obtain the flesh 2, then set aside. For the bisque, melt the butter in a pot, add the lemon zest 3.

Add the garlic, the onion cut in half 4, the prawn heads 5, and the cherry tomatoes 6.

Crush the heads 7, keeping the flame high. Deglaze with white wine 8 and let the alcohol evaporate. Cover with water 9 and cook over medium heat for 30 minutes.

Once ready 10, strain and keep warm. Meanwhile, prepare the confit cherry tomatoes. Cut the cherry tomatoes in half 11, place them in a baking tray with the cut side up. Season with oil 12.

Continue with salt and pepper 13. Also add the sugar 14 and bake in a preheated oven at 480°F for 10 minutes 15. Set aside the roasted cherry tomatoes.

Cook the pasta in salted boiling water 16. Meanwhile, in a pan, heat a little oil, add the garlic and basil stems 17. Add the prawns 18.

Adjust with salt 19, add the lemon zest and sauté quickly, for about 6 minutes. As soon as they take color, remove them from the pan 20 and set aside covered. Drain the pasta, halfway through cooking, directly into the pan 21.

Finish cooking by adding the bisque one ladle at a time 22 until the pasta is al dente. Add the confit cherry tomatoes 23 and the prawns 24.

Continue with the Taggiasca olives 25, a few basil leaves, and a sprinkle of lemon zest 26. Your linguine with prawns, cherry tomatoes, and lemon is ready to be enjoyed 27!