Chilli prawn linguine

Italian
Main

629

Calories

54.3 g

Carbs

35 g

Fat

24.2 g

Protein

Chilli prawn linguine

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.

Ingredients

Linguine Pasta

Linguine Pasta

280g

Sugar Snap Peas

Sugar Snap Peas

200g

Garlic Clove

Garlic Clove

2 cloves chopped

King Prawns

King Prawns

24 Skinned

Cherry Tomatoes

Cherry Tomatoes

12

Lettuce

Lettuce

Leaves

Bread

Bread

to serve

Fromage Frais

Fromage Frais

2 tbsp

Lime

Lime

Grated Zest of 2

Caster Sugar

Caster Sugar

2 tsp

Red Chilli

Red Chilli

1 large

Basil

Basil

Handful

Olive Oil

Olive Oil

2 tblsp

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