Chilli Prawn Linguine
A vibrant and quick pasta dish packed with juicy king prawns, fresh cherry tomatoes, and a kick of red chilli. Served alongside crisp salad leaves with a zesty lime and fromage frais dressing.
Ingredients
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Linguine Pastaβ 280 g π§ 466.7 ml π₯ 2 cup
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Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Breadβ 80 g π§ 114.3 ml π₯ 7ΒΎ tbsp
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Sugar Snap Peasβ 200 g 6β pcs
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Cherry Tomatoesβ 144 g 12 pcs
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Caster Sugarβ 8.4 g π§ 9.9 ml π₯ 2 tsp
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King Prawnsβ 24 g None
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Limeβ 60 g π 0.857 pcs
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Red Chilliβ 45 g πΆοΈ 1 pcs
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Garlic Cloveβ 10 g π§ 2 pcs
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Lettuceβ 100 g β pcs
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Basil Leavesβ 50 g 16β pcs
Also in this recipe
- Fromage Frais 2 tbsp
Total nutrition
1750 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Mix the fromage frais, grated lime zest, and caster sugar in a small bowl to make the dressing. Season with salt and pepper and set aside.
- Cook the linguine according to the packet instructions. Add the sugar snap peas for the last minute of cooking time, then drain well.
- Meanwhile, heat 30ml of olive oil in a wok or large frying pan over a fairly gentle heat. Add the chopped garlic and sliced red chilli and cook for about 30 seconds without letting the garlic brown. Increase the heat to high, add the king prawns, and cook, stirring frequently, for about 3 minutes until they turn pink.
- Add the cherry tomatoes and cook, stirring occasionally, for a further 3 minutes until they just begin to soften. Toss the drained pasta and sugar snap peas into the prawn mixture. Tear in the basil leaves, stir everything together, and season with salt and pepper.
- Serve immediately with lettuce leaves drizzled with the lime dressing and warm crusty bread on the side.
Source:
TheMealDB
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