A fresh chilli prawn linguine — king prawns and sugar snaps tossed through pasta with garlic, chilli, cherry tomatoes and basil, served with a zesty lime dressing.
- 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
Video
Preparation
- Mix the dressing ingredients (fromage frais, lime zest and caster sugar) in a small bowl, season with salt and pepper, and set aside.
- Cook the pasta according to the packet instructions, adding the sugar snap peas for the last minute or so.
- Meanwhile, heat the oil in a wok or large frying pan, add the garlic and chilli, and cook over a fairly gentle heat for about 30 seconds without browning the garlic. Tip in the prawns and cook over high heat, stirring frequently, for about 3 minutes until pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil, stir, and season.
- Serve with salad leaves drizzled with the lime dressing and warm crusty bread.
