Chilli garlic prawn linguine
10 - 11
PersonalPoints™ per serving
The tails make great handles so you can enjoy every last nibble of these crunchy prawns.
300 g, linguine
3 clove(s), finely chopped
Fresh red chilli
2 whole, long, deseeded, finely chopped
400 g, peeled, tails intact
Mixed salad leaves
4 cup(s), (120g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat. Cook garlic and chilli for 30 seconds or until fragrant. Add prawns and cherry tomatoes. Cook, stirring, for 4–5 minutes or until prawns change colour and are just cooked through. Remove from heat.
- Add pasta and rocket to prawn mixture. Toss to combine. Place salad leaves in a large bowl and drizzle with vinegar. Sprinkle pasta with freshly ground black pepper and serve with salad.