6
Italian
Chilli prawn linguine
Allergens: Crustaceans, Gluten, Milk
Garlicky prawns with chilli and mangetout tossed through linguine, a fast seafood pasta.
Ingredients
- Olive oil 2 tbsp
- Sugar 2 tsp
- Fresh basil
- Cherry tomatoes 12
- Fresh chilli 1 large
- Garlic 2 clove
- Lettuce
- Lime
- Mangetout 200 g
- Prawns 24
- Bread
- Fromage frais 2 tbsp
- Linguine 280 g
Method
- 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.