Chilli prawn linguine
A zesty, vibrant chilli prawn linguine with tender prawns, crisp sugar snap peas and a lime-fromage frais dressing — quick, bright and perfect with crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
main
- 280 g linguine pasta
- 200 g sugar snap peas
- 2 tbsp olive oil
- 2 pcs garlic cloves chopped
- 1 pcs red chilli
- 24 pcs skinned king prawns
- 12 pcs cherry tomatoes
- 1 handful basil leaves
- 1 handful lettuce leaves
- 1 bread to serve
- 2 tbsp fromage frais
- 2 pcs lime zest (from)
- 2 tsp caster sugar
Directions
- Mix the fromage frais, lime zest, caster sugar and seasoning in a small bowl to make the dressing and set aside.
- Cook the pasta according to packet instructions, adding the sugar snap peas for the last minute of cooking.
- Heat the oil in a wok or large frying pan, add the chopped garlic and sliced red chilli and cook gently about 30 seconds without browning.
- Add the prawns and cook over high heat, stirring, about 3 minutes until pink.
- Add the cherry tomatoes and cook, stirring occasionally, about 3 minutes until just starting to soften.
- Drain the pasta and sugar snaps well and toss into the prawn mixture.
- Tear in the basil leaves, stir and season with salt and pepper.
- Serve with lettuce leaves drizzled with the lime dressing and warm crusty bread.