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5
March
Mojo Prawn Linguine
I picked up some prawns on offer at my local supermarket, and rather than falling to the old reliable lemon sauce, I was looking for something a little different. I came across a mention of a Cuban sauce called Mojo (or “moh-ho”) that had a citrus punch, but surprisingly no heat. I don’t like chillies, or anything with any spicy heat, so this surprised me.
Originating in the Canary Islands, it emigrated to the Caribbean, then was adopted by the Cubans. There are several forms of this sauce, but the Cuban version traditionally has oil, warming cumin and oregano with sour orange and lime. If you can’t get sour orange (I couldn’t), then any orange you can get at your supermarket will suffice.
MOJO PRAWN LINGUINE
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
Delicious king prawns with a flavourful cuban mojo sauce
COURSE:
Main Course
CUISINE:
Cuban
SERVINGS: 2
CALORIES: 604 kcal
INGREDIENTS
- 187 ml White Wine
- 6 cloves Garlic
- ½ tsp Salt
- 50 ml Olive Oil
- 50 ml Fresh Squeezed Orange Juice
- 50 ml Fresh Squeezed Lime Juice
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- Pinch Ground Black Pepper
- 150 g Dried Wholemeal Linguine
- 170 g Raw King Prawns
- 15 Cherry Tomatoes halved
- 100 g Asparagus Spears chopped into 2cm lengths
- 60 ml Single Cream
INSTRUCTIONS
-
Put salted water on to boil for the linguine
-
Pour the wine in a pan and heat until the liquid has reduced by half. While it is reducing, prep your vegetables. Once the wine is reduced, put to one side
-
Make the mojo sauce; start by crushing the garlic into a pestle & mortar then pound with the salt until it becomes a paste
-
Add in the oil, orange and lime juice, the oregano and cumin and stir together with a pinch of black pepper
-
Boil the linguine in salted boiling water as per packet instructions
-
Add the mojo sauce to a large frying pan, and once it starts to simmer, add the prawns and cook a few minutes until they are pink
-
Add the tomatoes, the asparagus and fry for a few mins. Add the reduced white wine and stir it into the veg
-
Reduce the heat to medium-low and then pour in the cream, stirring it in gently
-
Add the pasta to the creamy sauce and mix well, then serve.
RECIPE NOTES
If you want a bit more of a kick to this dish, add chilli flakes to the mojo sauce
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