Chilli Prawn Linguine
Juicy king prawns, sweet cherry tomatoes, and chilli-flecked linguine tossed with fragrant fresh basil.
Ingredients
280g linguine500g
200g sugar snap peas200g
2 tbsp olive oil500ml
2 garlic cloves, finely chopped3 pack
1 large red chilli, deseeded and sliced60g
24 raw peeled king prawns200g
12 cherry tomatoes, halved250g
Handful fresh basil leaves30g
80g mixed salad leaves to serve100g
2 tbsp fromage frais500g
Zest of 2 limes2 pack
2 tsp caster sugar1kg
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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.38 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.70 est. · serves 4