Chilli Prawn Linguine
● Pasta
● Seafood
|
● Chilli
● Prawns
If you love prawns you’re going to love this chilli prawn linguine. The lemon dressing and mixed leaves goes well with this dish. It’s definitely one of my favorite all year-round comfort foods, it’s also very healthy and nutritious. It is a perfect choice for spring and summer, when everyone tends to crave citrus or light & flavorful recipes.
- 4 servings
- 5 minutes
- 20 minutes
Ingredients
- 2 tbsp olive oil
- 2 large garlic cloves, finely chopped
- 1 large red chilli, deseeded and finely chopped
- 24 raw king prawns, peeled
- 12 cherry tomatoes, halved
- fresh basil leaves
- 300g linguine pasta
- 200g mangetout, trimmed
- mixed salad leaves and crusty white bread, to serve
Dressing
- grated zest and juice of 1 lemon
- 2 tsp caster sugar
- 2 tbsp 0% greek yogurt
Directions
-
Make the dressing, mix the lemon zest and juice with the caster sugar and greek yogurt in a small bowl and season with salt and pepper. Set aside.
-
Cook the linguine according to the packet instructions. Add the mangetout for the last 5 minutes of the cooking time.
-
Meanwhile, heat the olive oil in a wok or large frying pan, toss in the finely chopped garlic and finely chopped red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
-
Add the king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
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Then add the cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just begin to soften.
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Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture. Tear a handful of basil leaves and add to the pasta, season with salt and pepper.
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Serve with mixed salad leaves drizzled with the lemon dressing, and crusty white bread.
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