So for over 3 years my amazing Wife has been blogging and photographing all of her amazing kitchen creations, and not once has anyone else contributed towards her blog, until today! If you know my Wife or have been following her creations through this blog, what you would have learnt by now is she is a perfectionist! As I started typing this post up I was informed if it isn’t good enough she will delete it, so if your reading this I passed the mark and your about to discover a real gem of a recipe.
However before I get onto the recipe I would like to talk about my Wife, as for the last 3 years she has been the only person writing on this blog you would have established a great picture of our family, our events and the food we love, however you probably don’t know much about the author!
I have been with my Wife for 8 years now and they have truly been the most happiest years of my life. My Wife is caring, loving, polite, a great listener, kind and more than anything completely stunning. In the last 8 years we have done it all, from Glamping at Leeds Castle, snorkeling with fish in the Maldives, moved house 5 times to walking the streets of Barcelona at 3am, and what we haven’t done yet I have no doubt we will, in the years to come. But what has made every experience so amazing is the person standing beside me, holding my hand, and not only has the person I kissed 8 years ago become my Wife, the person I love with all my heart and dedicate my world to, but I can honestly say is also my best friend.
And nothing makes me more happier than seeing a smile on her face, and writing this blog, the comments people leave, and the amount of people that view it daily ensures this happens, so I just want to thank everyone who reads this for putting a smile on who I can proudly say is my Wife.
Now back to food, and as weird as this may sound after reading all the recipes my wife cooks, I don’t particular like sweet food and my passion and enjoyment comes from savory meals that are bursting with flavour, and this prawn and crab liguine dish is certainly a favorite. It’s a dish we originally ordered from a local restaurant which we both instantly fell in love with and had to recreate at home, so this isn’t a recipe set in stone so play around with it and make it your own, just like I did!
So with great pleasure I only have one more thing to say,
Buon Appetito
Serves 4
400g Linguine
2 tablespoons of olive oil or rapeseed oil
300g Fresh Prawns
200g brown & white crab meat
2 chillies (seeds in or out depending on your level of hot)
300ml creme freche
parsley
2 lemons, zest of juice
Sea slat & freshly ground black pepper to season
Put on a pan of boiling water and cook your linguine according to the packet instruction.
Put 2 tablespoons of your chosen oil into a large pan, I always uses our large Le Crueset casserole pan, heat over a medium heat.
Finely chop the chillies and add to the heated oil, allow to cook for a few minutes until they start to soften.
Add the prawns and crab meat, giving everything an occasional good stir so that it all cooks threw nicely.
When your prawns are nice and pink, stir in your creme creche, leave on a low heat until it comes to a gentle simmer, then add the lemon juice and lemon zest, simmer again for a couple of minutes, turn of the heat, add the linguine, stir through the chopped parsley, season with salt and pepper and serve.
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