SHU - PORTAVOGIE PRAWN LINGUINE

SHU - ONE OF THE BEST

"One of the best restaurants in the country in our opinion. 20 years young this year, SHU opened its doors in 2000. An elegant townhouse restaurant with much to offer. A main brasserie gives views into the open kitchen, a cocktail bar in the basement hosting dj sets with a very lively atmosphere and private dining on the upper floor. The main attraction however is seriously good food. They don't have to bang their drum too loudly as their legacy of culinary consistency and customer service far precedes them."

by Mr Stitch

PORTAVOGIE PRAWN LINGUINE

By Shu's head chef Brian McCann

Our second #BRIGHTERDAYS dish has been kindly provided by critically acclaimed head chef Brian McCann. As good as it looks this is the perfect dish to celebrate spring.

INGREDIENTS

Recipe serves 4 -

500g Portavogie prawns shelled

450g dried linguine pasta

· 1 1/2 tablespoons olive oil

· 150g sweet red pepper

· 6 cloves garlic, sliced

· 125ml dry white wine, such as Chardonnay

· 1 lemon juice

· 1 1/2 tablespoons olive oil

· 1 red chilli chopped

· 1 1/2 teaspoons crushed chillies or to taste

· 3 tablespoons chopped fresh parsley

· 400g washed baby spinach

THE PLAN

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Once the water is boiling, stir in the linguine and return to the boil.
  • Cook the linguine uncovered, stirring occasionally, until the linguine has cooked through, but is still firm to the bite, about 10 minutes.
  • Reserve 150ml of the linguine cooking water and drain linguine well in a colander set in the sink.
  • Heat the olive oil in a large frying pan. Stir in the prawns; cook and stir until the prawns are opaque and pink, about 3 minutes.
  • Remove the prawns to a bowl and set aside, add the peppers and garlic in the frying pan and cook for a minute
  • Stir the wine into the frying pan and bring to the boil over medium heat. Add 1 1/2 tablespoons of olive oil and return the prawns to the frying pan.
  • Stir in reserved pasta cooking water, red chilli, baby spinach, parsley and sea salt.
  • Add the cooked linguine and toss lightly with the prawns and sauce in the frying pan.
  • Taste for seasoning and finish with a squeeze of lemon juice and serve

SUPPORT LOCAL

When brighter days come around, please support your local restaurants, bars and businesses. Together we can protect & rebuild.

For information on the reopening of SHU, follow them on Instagram and on Facebook.

253 Lisburn Rd,
Belfast
BT9 7EN

T 028 9038 1655
W shu-restaurant.com

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