Chilli prawn linguine

Pasta · Italian classic.

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

Method

1. Mix together — Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
2. Continue cooking — Cook the pasta according to the packet instructions.
3. Add ingredients — Add the sugar snap peas for the last minute or so of cooking time.
4. Fry — 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.
5. Stir — Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
6. Stir — Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
7. Mix together — Drain the pasta and sugar snaps well, then toss into the prawn mixture.
8. Stir — Tear in the basil leaves, stir, and season with salt and pepper.
9. Serve — Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.

More Italy recipes

• Pizza Margherita
• Spaghetti al Pomodoro
• Lasagna alla Bolognese
• Risotto alla Milanese
• Tiramisu
• Spaghetti Carbonara