Chilli prawn linguine

Ingredients

• 280g Linguine Pasta
• 200g Sugar Snap Peas
• 2 tblsp Olive Oil
• 2 cloves chopped Garlic Clove
• 1 large Red Chilli
• 24 Skinned King Prawns
• 12 Cherry Tomatoes
• Handful Basil Leaves
• Leaves Lettuce
• to serve Bread
• 2 tbsp Fromage Frais
• Grated Zest of 2 Lime
• 2 tsp Caster Sugar

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Whisk the fromage frais, lime zest and caster sugar together in a small bowl, then season with salt and pepper and set aside for the dressing.
2. Cook the linguine following the packet instructions, adding the sugar snap peas for the final minute so they cook alongside the pasta.
3. While the pasta cooks, warm the olive oil in a large frying pan or wok over a gentle heat and add the garlic and chilli, stirring for about 30 seconds so the garlic stays pale.
4. Turn the heat up, tip in the prawns and stir-fry for about 3 minutes until they are pink and cooked through.
5. Add the cherry tomatoes and cook for a further 3 minutes, stirring now and then, until they just begin to soften.
6. Drain the linguine and sugar snaps and tip them into the pan with the prawns and tomatoes, tossing everything together.
7. Tear in the basil leaves, mix through, and season with salt and pepper to taste.
8. Serve at once with a side of salad leaves dressed with the lime and fromage frais mixture, plus warm crusty bread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.