Simple Prawn, Chilli & Garlic Linguine with Lime
With early Spring approaching, this delicious pasta recipe ticks all the boxes - quick, fresh, hearty, and extremely nourishing. You can use either raw or cooked prawns, just be aware not to overcook them whatever the form. If possible, choose a wholewheat pasta variety for the higher fibre content.
Servings: 4 Time: 20 minutes
Ingredients
350g whole wheat linguine or spaghetti
3 tbsp extra virgin olive oil
2 shallots, diced
4 garlic cloves, peeled & finely sliced
2 red chillis, deseeded and finely chopped
300g cherry tomatoes, halved
400g raw king prawns, peeled
60ml white wine
1 lime, zest & juice
2 tbsp fresh parsley
salt & pepper
grated parmesan for sprinkling
Method
1. Bring a large pan of lightly salted water to boil and cook the linguine according to the packet instructions.
2. Meanwhile, heat 3 tbsp extra virgin olive oil in a large frying pan and cook the shallots for 5 minutes until starting to soften. Add the garlic, red chilli and cherry tomatoes and cook for 2 minutes before adding the prawns for another minute.
3. Pour in the white wine and simmer for a couple of minutes, then remove from the heat and stir through the lime zest, juice and chopped parsley.
4. When the pasta is ready, drain it in a colander keeping a small quantity of the cooking water to loosen the sauce. Thoroughly toss the linguine with the sauce, adding any cooking water if required, add salt and pepper to taste. Divide the pasta between 4 bowls, sprinkle with some grated parmesan and serve with a fresh rocket salad.
