Garlic-Butter Prawn Linguine with Roasted Red Pepper Sauce and Herb Salad

Preheat the oven to 425°F (220°C).

Wash the red bell peppers, cut them in half, and remove the stems, seeds, and ribs. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil.

Roast the peppers for 20-25 minutes until the skin is charred and blistered.

While peppers are roasting, peel and mince 4 cloves of garlic and set aside. Peel and thinly slice the remaining 2 garlic cloves.

Peel and finely dice the shallot.

Rinse the prawns under cold water and pat dry with paper towels. Remove the shells (if not already done), leaving the tails intact. Devein by making a shallow cut along the back and removing the dark vein.

Wash all herbs. Roughly chop the parsley and chives. Pick the basil leaves from stems.

Wash the lemon, zest half of it, then cut in half and juice one half (reserve the other half for serving).

When the peppers are done, transfer them to a bowl and cover with plastic wrap for 10 minutes to steam (this helps with peeling).

Meanwhile, bring a large pot of generously salted water to a boil.

After 10 minutes, peel the skin off the peppers (it should come off easily) and roughly chop the flesh.

In a blender, combine the roasted peppers, diced shallot, 1 tbsp olive oil, and 2 tbsp water. Blend until smooth, adding more water if needed to reach desired consistency. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Cook the linguine according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup of pasta water before draining.

While pasta is cooking, heat a large skillet over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil.

Once the butter is melted and begins to foam, add the sliced garlic and cook for 30 seconds until fragrant but not browned.

Add the prawns to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes on one side until pink.

Flip the prawns and cook for another 1-2 minutes until opaque and just cooked through. Remove prawns to a plate.

To the same skillet, add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.

Add 1/3 cup white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.

Stir in the roasted red pepper sauce and bring to a simmer.

Add the drained pasta to the skillet with 1/4 cup of reserved pasta water. Toss to coat the pasta with the sauce.

Add the remaining 2 tbsp butter, lemon zest, and 1 tbsp lemon juice. Toss until butter is melted and pasta is evenly coated, adding more pasta water if needed to loosen the sauce.

Return the prawns to the skillet and gently toss to combine. Remove from heat.

In a separate bowl, combine arugula, half the chopped parsley, half the chopped chives, and half the basil leaves. Dress with a squeeze of lemon juice and a drizzle of olive oil.

Divide the pasta among four plates, ensuring even distribution of prawns. Top each serving with the herb salad.

Garnish with remaining herbs and serve immediately with lemon wedges on the side.