Prawn Linguine
This linguine with succulent king prawns is a burst of fresh flavors perfect for a delightful meal. With a harmonious blend of garlic, chili, lemon, and basil, each bite offers a savory and zesty experience. Cooking the prawns with a touch of tomato puree enhances their natural sweetness, creating a dish that is both vibrant and satisfying. Enjoy this dish as a quick and delicious option for any occasion.
— Constant Cookbook
Ingredients
- 200g Linguine
- 150g Raw King Prawns
- 2 Garlic Cloves Finely Chopped
- 1/4 Red Chilli Deseeded & Finely Chopped
- 1 Lemon, Juiced
- 75g Fresh Basil
- 3 Tbs Olive Oil
- 1 Tbs Tomato Puree
- Pinch of Salt & Ground Black Pepper
Instructions
- Bring a large pan of salted water to the boil for the Linguine and cook as per the pack instructions (approx 10 minutes)
- Finley chop the garlic, chilli, juice the lemon and roughly chop the basil
- When the linguine has cooked for 5 minutes heat the oil in a large frying pan and on a medium heat add the garlic & chilli for 1 minute
- Add the prawns to the garlic & chilli, add the tomato puree, lemon juice, half the basil and salt & pepper to season. Cook for approx 4 minutes on a medium heat until the prawns are pink
- Drain the linguine and add to the prawn and toss together
- Serve and dress with the remaining basil
Yield
Serves 2
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