Creating Magic with Chili Prawn Linguine
Welcome to a culinary journey that will tantalize your taste buds with the fiery zest of chili and the delicate sweetness of prawns. Today, we’re diving into the world of Italian cuisine with a delightful dish known as Chili Prawn Linguine.
You can also check out our other Pasta & Noodles Recipes.
Chili Prawn Linguine
This recipe, is a symphony of flavors that marries the heat of chili, the succulence of prawns, and the comforting familiarity of linguine in a dish that’s both easy to prepare and incredibly satisfying.
Ingredients
- 24 pcs raw king prawns peeled
- 12 pcs cherry tomatoes halved
- 2 pcs limes
- 1 pc large-sized red chili pepper deseeded and finely chopped
- 10 oz linguine pasta
- 7 oz sugar snap peas trimmed
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- handful of fresh basil leaves
- mixed salad leaves and crusty white bread to serve
Instructions
- To make the dressing, mix the fromage frais, the grated zest and juice of 2 limes, and the golden caster sugar in a small bowl and season with salt and pepper. Set aside.
- Cook the linguine pasta according to the packet instructions. Add the trimmed sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat the olive oil in a wok or big frying pan, toss in the finely chopped large garlic cloves and the deseeded and finely chopped large red chili, and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
- Tip in the peeled raw king prawns and cook over high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add the halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the linguine pasta and sugar snap peas well, then toss them into the prawn mixture.
- Tear in a handful of basil leaves, stir, and season with salt and pepper.
- Serve with mixed salad leaves drizzled with the lime dressing and warm crusty white bread.
