Actor, writer, director, producer and television presenter, Simon Delaney has a genuine passion for food – a passion which saw him make the final of Celebrity MasterChef 2017.
Simon loves diner food and the fact that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. SIMPLY SIMON’S, his new cookbook, is all about choice and delicious, comforting food – whatever you want, whenever you want it.
CAJUN SHRIMP LINGUINI WITH ARRABIATA-STYLE SAUCE
Italian food is without question my favourite type of cuisine. Using dried pasta is more than acceptable – there’s such good quality on offer these days that it’s a no-brainer when making dishes like this. I, like a lot of people, don’t eat enough fish, but with a dish like this it’s easy to put it on the weekly rota at home. This sauce, sugo all’arrabbiata, as the Italians call it, lifts this dish to the next level. The word arrabbiata means ‘angry’ in Italian, referring to the use of chillies in the sauce! If, like me, you’re a wuss when it comes to chillies and heat, stick with one chilli, as quoted in the recipe.
400g dried linguini
3 tbsp good olive oil
1 chilli, deseeded and finely chopped
2 garlic cloves, finely sliced
1 tsp cajun spice
350g large prawns, deveined
2 plum tomatoes, deseeded and finely chopped
juice and zest of 1 lemon
1 bunch of flat-leaf parsley, chopped
Add a good pinch of sea salt to a pot of boiling water. Lots of people don’t season their water when making pasta, but many will say it’s essential to get flavour into the pasta right from the off. Cook the pasta as per instructions on the package and, when cooked, drain and keep warm. Keep a couple of spoonfuls of the pasta-cooking liquor back, as we’ll add these to the sauce later.
In a pan over a medium heat, add the olive oil, chilli, garlic and the Cajun spice. Allow these to cook for a couple of minutes to flavour the oil. Then add the prawns and cook them for about one minute, keeping the pan moving all the time so the prawns get coated in that flavour-packed oil. Add the tomato and zest and juice of a lemon and then remove from the heat. Add the cooked linguini to the pan and toss through the sauce, along with three tablespoons of the reserved pasta-cooking liquor. Check the seasoning and add salt and pepper if needed.
To serve, pop the pasta and prawns into a large bowl, drizzle with the sauce and garnish with a sprinkle of the chopped parsley.