Ingredients

Steps

• Devein the prawns and simmer the shells and heads in 200ml boiling water for 10 minutes.
• Strain and reserve the liquid, discarding the prawn heads and shells.
• Gently cook the garlic in olive oil for 4 minutes, then remove the garlic cloves.
• Sauté prawns in the garlic-infused oil for 2 minutes until they turn pink.
• Stir in the chopped tomatoes, tomato purée, and fish stock dissolved in the prawn liquor.
• Cook for 4 minutes, then add lemon juice, parsley, salt, and pepper.
• Toss the cooked linguine into the sauce and serve with a drizzle of olive oil.