Chilli prawn linguine
Ingredients
| Ingredients | Measure |
| Linguine Pasta | 280g |
| Sugar Snap Peas | 200g |
| Olive Oil | 2 tblsp |
| Garlic Clove | 2 cloves chopped |
| Red Chilli | 1 large |
| King Prawns | 24 Skinned |
| Cherry Tomatoes | 12 |
| Basil Leaves | Handful |
| Lettuce | Leaves |
| Bread | to serve |
| Fromage Frais | 2 tbsp |
| Lime | Grated Zest of 2 |
| Caster Sugar | 2 tsp |
Instruction
- 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
