Chili Prawn Linguine
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Spice up your dinner with this vibrant Chili Prawn Linguine! Easy to make and impossible to resist, it’s the perfect way to impress with a quick and tasty meal!
Ingredients:
10 ounces linguine pasta
7 ounces sugar snap peas, ends trimmed
2 tablespoons olive oil
2 large cloves of garlic, finely chopped
1 large red chili, seeds removed and finely chopped
24 raw king prawns, shelled
12 cherry tomatoes, cut in half
A handful of fresh basil leaves, torn
Salad greens and crusty bread, for serving
2 tablespoons low-fat fromage frais (or yogurt)
Zest and juice of 2 limes
2 teaspoons golden caster sugar
Salt and freshly ground black pepper, to taste
Method:
1. Begin by preparing the lime dressing. Whisk together the low-fat fromage frais, lime zest, lime juice, and golden caster sugar in a small bowl. Season with salt and pepper to taste. Set the dressing aside.
2. Cook the linguine pasta as per the instructions on the package. About a minute before the pasta is done, add the sugar snap peas to the boiling water.
3. While the pasta cooks, warm the olive oil in a large skillet or wok over medium heat. Saute the chopped garlic and red chili for around 30 seconds, making sure the garlic does not brown.
4. Increase the heat to high and add the king prawns to the skillet. Stir frequently and cook for approximately 3 minutes, or until the prawns are pink and opaque.
5. Toss in the cherry tomato halves and stir for another 3 minutes, or until they begin to soften.
6. Drain the cooked linguine and sugar snap peas, and then incorporate them into the prawn and tomato mixture.
7. Scatter the torn basil leaves over the top, stir to combine everything well, and season with salt and pepper to taste.
8. To serve, plate the linguine and prawns with a side of fresh salad greens. Drizzle the prepared lime dressing over the greens and accompany the dish with warm crusty bread.
This recipe was sourced from BBC Good Food.
Do you have a favorite pasta recipe? Share it with us in the comments!
Ingredients:
10 ounces linguine pasta
7 ounces sugar snap peas, ends trimmed
2 tablespoons olive oil
2 large cloves of garlic, finely chopped
1 large red chili, seeds removed and finely chopped
24 raw king prawns, shelled
12 cherry tomatoes, cut in half
A handful of fresh basil leaves, torn
Salad greens and crusty bread, for serving
2 tablespoons low-fat fromage frais (or yogurt)
Zest and juice of 2 limes
2 teaspoons golden caster sugar
Salt and freshly ground black pepper, to taste
Method:
1. Begin by preparing the lime dressing. Whisk together the low-fat fromage frais, lime zest, lime juice, and golden caster sugar in a small bowl. Season with salt and pepper to taste. Set the dressing aside.
2. Cook the linguine pasta as per the instructions on the package. About a minute before the pasta is done, add the sugar snap peas to the boiling water.
3. While the pasta cooks, warm the olive oil in a large skillet or wok over medium heat. Saute the chopped garlic and red chili for around 30 seconds, making sure the garlic does not brown.
4. Increase the heat to high and add the king prawns to the skillet. Stir frequently and cook for approximately 3 minutes, or until the prawns are pink and opaque.
5. Toss in the cherry tomato halves and stir for another 3 minutes, or until they begin to soften.
6. Drain the cooked linguine and sugar snap peas, and then incorporate them into the prawn and tomato mixture.
7. Scatter the torn basil leaves over the top, stir to combine everything well, and season with salt and pepper to taste.
8. To serve, plate the linguine and prawns with a side of fresh salad greens. Drizzle the prepared lime dressing over the greens and accompany the dish with warm crusty bread.
Yummy!! Image Source: BBC Good Food
This recipe was sourced from BBC Good Food.
Do you have a favorite pasta recipe? Share it with us in the comments!
