Chilli prawn linguine

Name: Chilli prawn linguine
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Ingredients: 280 g Linguine Pasta; 200 g Sugar Snap Peas; 2 tblsp Olive Oil; 2 cloves chopped Garlic Clove; 1 large Red Chilli; 24 Skinned King Prawns; 12 Cherry Tomatoes; 1 Handful Basil Leaves; 1 Leaves Lettuce; 1 to serve Bread; 2 tbsp Fromage Frais; 1 Grated Zest of 2 Lime; 2 tsp Caster Sugar

75 min · Serves 6 · By TheMealDB Import

High Protein
Italian
Pasta
Dinner
Lunch
Kid-Friendly

Italian, Pasta

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

280 gLinguine Pasta
200 gSugar Snap Peas
2 tblspOlive Oil
2 cloves choppedGarlic Clove
1 largeRed Chilli
24 SkinnedKing Prawns
12 Cherry Tomatoes
1 HandfulBasil Leaves
1 LeavesLettuce
1 to serveBread
2 tbspFromage Frais
1 Grated Zest of 2Lime
2 tspCaster Sugar

Method

Prep 25 min · Cook 50 min

1Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
2Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
3Meanwhile, 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.
4Add 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.
5Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.