I eat king prawns very rarely, but when I do, this is one of my favourite recipes. This really does have bags of flavour, as the stale Masterchef saying goes, but in a completely cohesive way.
king prawns
linguine
a pack of cherry tomatoes
a good handful of rocket
garlic, chopped
chilli flakes
a splash of dry white wine or vermouth
Boil the linguine (this is one of the rare occasions where I would use “white”, not wholewheat). When the pasta is five minutes from done, gently fry the garlic in a good amount of olive oil without browning it. Cut the cherry tomatoes in half and add to the pan cut side down. Season with pepper, sea salt and some chilli flakes. After a few minutes, add the king prawns and a splash of white wine or vermouth and give everything a good swirl in the pan. The olive oil, wine and tomato juices should come together to form a thick saucy coating for the prawns. Drain the linguine and add to the pan, coating the strands with the sauce. Transfer to plate(s), top with the rocket, and serve with a cold white beer or a glass of white wine.