Chilli Prawn Linguine
Garlicky chilli prawns and burst tomatoes through bright linguine — an Italian summer in fifteen minutes.
- Total
- 30 min
- Serves
- 4
A linguine that tastes like an Italian summer evening: king prawns flashed with garlic and red chilli, tossed with burst cherry tomatoes, sugar snap peas and basil, brightened with lime. The sauce is barely a sauce — just oil, juices and heat — which is exactly why it works. Fifteen minutes to transportive.
Ingredients
- 280g Linguine Pasta
- 200g Sugar Snap Peas
- 2 tblsp Olive Oil
- 2 cloves chopped Garlic Clove
- 1 large Red Chilli
- 24 Skinned King Prawns
- 12 Cherry Tomatoes
- Handful Basil Leaves
- Leaves Lettuce
- to serve Bread
- 2 tbsp Fromage Frais
- Grated Zest of 2 Lime
- 2 tsp Caster Sugar
Instructions
- Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
- Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
Nutrition (per serving)
- Calories
- 430
- Protein
- 26 g
- Fat
- 12 g
- Carbs
- 58 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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