Chilli prawn linguine
This vibrant Chilli Prawn Linguine balances fiery heat with briny sweetness, where plump prawns meet al dente pasta in a garlicky, chili-infused oil. The dish shines with bursts of juicy cherry tomatoes, fresh basil, and tender sugar snap peas, all tied together by a glossy dressing that clings to every strand. A quick toss ensures the flavors meld without overpowering the delicate seafood or pasta. Serve it with crusty bread to soak up the bold, aromatic sauce—this is a dish that delivers bold flavor in every bite.
Ingredients
- Linguine Pasta280g
- Sugar Snap Peas200g
- Olive Oil2 tblsp
- Garlic Clove2 cloves chopped
- Red Chilli1 large
- King Prawns24 Skinned
- Cherry Tomatoes12
- Basil LeavesHandful
- LettuceLeaves
- Breadto serve
- Fromage Frais2 tbsp
- LimeGrated Zest of 2
- Caster Sugar2 tsp
Nutrition
Directions
- 1
Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- 2
Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
- 3
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.
- 4
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.
- 5
Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
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