Surf ‘N Turf Linguine
Ingredients:
Prep time: 5-10 minutes | Cook time: 30 minutes
Serves: 4 people | Calories per serving: 694
- 1 pkg Kaslo Sourdough Linguine or Spaghetti
- 4 6oz Steaks (one per guest)
- 20 pieces (or 800g.) Tiger prawns
- 2tbsp. Old Bay seasoning
- Fresh parsley
- 1tbsp Butter
- S&P, to taste
White wine sauce:
- 1/4c. Olive oil
- 1/3c. Butter
- 3/4c. White wine (Chardonnay or Sauvignon Blanc)
- 1tbsp. Minced garlic
- 1/2 tsp crushed chili flakes (optional)
- 1/2tsp ea. S&P
Serve with:
Lemon wedges
Crusty bread
Grilled or roasted vegetables
Instructions:
Step 1 Bring two medium pots of water to boil. Cook pasta according to package instructions, about 5-7 minutes until just al dente. In a medium-sized skillet, melt butter. Stir in olive oil, white wine, chili flakes (if desired) and minced garlic, and heat until just bubbling. Add linguine to the pan, and toss to evenly coat. Cover until serving.
Step 2 Season room-temperature steaks generously with salt and pepper. Barbecue or pan-fry steaks by searing the meat on high for 2 minutes per side, then covering and reducing to medium-low for a further 6 minutes. Steaks are a perfect medium-rare when the internal temperature reaches 130-135°. For medium steaks, cook a further 2-4 minutes until internal temperature reaches 140°-145°.
Step 3 Just before serving, add old bay seasoning to the second pot, and boil prawns for 4 mins, taking care not to overcook. Strain and toss in butter and S&P to taste.
Step 4 Arrange steak and prawns over linguine. Top with additional butter, and roughly torn fresh parsley. Serve immediately, while still hot!
This dish pairs perfectly with grilled vegetables like green beans, asparagus, or bell peppers, and of course, the remaining white wine!
