Chilli prawn linguine

Name: Chilli prawn linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
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; to serve Bread; 2 tbsp Fromage Frais; Grated Zest of 2 Lime; 2 tsp Caster Sugar

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Serves 3 697 kcal per serving Prep 15 min Cook 20 min

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
to serve Bread
2 tbsp Fromage Frais
Grated Zest of 2 Lime
2 tsp Caster Sugar

Instructions

Combine all the dressing ingredients in a small bowl, season with salt and pepper and set aside.
Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Add the sugar snap peas for the final minute of cooking, then drain well.
Meanwhile, heat the olive oil in a wok or large frying pan over medium heat. Add the garlic and red chilli and cook gently for about 30 seconds, without allowing the garlic to brown.
Increase the heat, add the prawns and cook, stirring frequently, for about 3 minutes until pink and cooked through. Add the cherry tomatoes and cook for a further 3 minutes until just softened.
Add the drained pasta and sugar snap peas to the pan, tear in the basil leaves and toss gently to combine. Season with salt and pepper to taste.
Serve immediately with salad leaves drizzled with the lime dressing and warm crusty bread.

Tips

Cook the pasta one minute less than the package instructions and finish it in the sauce with a splash of pasta water.
Sauté the garlic and chilli on low heat to infuse the oil without burning the garlic, which can turn bitter.
Use raw prawns rather than pre-cooked ones to ensure they stay succulent and absorb the flavors of the sauce.

Variations

Lemon and Parsley: Add a heavy squeeze of lemon juice and fresh flat-leaf parsley at the end for a bright, zesty finish.
Tomato Base: Add a handful of halved cherry tomatoes to the pan for a burst of sweetness and a thicker sauce.