Name: Garlic and chilli prawn linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram linguine; 1/4 cup olive oil; 500 gram medium green prawns, peeled, deveined, tails intact; 2 garlic cloves, crushed; 1 small red chilli, finely chopped; 1 teaspoon finely grated lemon rind; 150 gram sugar snap peas, trimmed; 2 medium tomatoes, seeded, finely chopped; 2 tablespoon lemon juice; 3/4 cup shaved parmesan; crusty bread, to serve

Garlic and chilli prawn linguine

Linguine is a flat spaghetti-type pasta that lends itself to seafood, in particular prawns with garlic and chilli.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

500 gram linguine

1/4 cup olive oil

500 gram medium green prawns, peeled, deveined, tails intact

2 garlic cloves, crushed

1 small red chilli, finely chopped

1 teaspoon finely grated lemon rind

150 gram sugar snap peas, trimmed

2 medium tomatoes, seeded, finely chopped

2 tablespoon lemon juice

3/4 cup shaved parmesan

crusty bread, to serve

Method

1.Cook pasta in large saucepan of boiling, salted water according to packet instructions. Drain and return to pan (see Draining tip).

2.Meanwhile, heat oil in a large frying pan on medium. Cook prawns for 1-2 minutes, until they begin to change colour.

3.Add garlic, chilli and rind, tossing to coat. Cook for a further 1-2 minutes, until prawns are pink.

4.Blend in peas, tomatoes and juice. Cook, stirring, for 1-2 minutes, until peas are heated through. Season to taste.

5.Toss prawn mixture through pasta with parmesan. Serve with crusty bread.

When draining cook pasta, allow about 1-2 tablespoons of water to remain to help prevent pasta sticking together.
Note

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Ingredients

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