Pea, prawn & chilli linguine
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fresh colours and full-on flavour unite in this simple and satisfying dish that makes a wonderful spring meal
Ingredients
White pasta, dry
200 g, linguine
Olive Oil
1 tablespoon(s)
Garlic
4 clove(s), thinly sliced
Chilli flakes
½ teaspoon(s), level
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
King Prawns, Raw
300 g
Dry white wine
50 ml
Peas, frozen, boiled
120 g
Basil, fresh
1 tablespoon(s), finely shredded, plus extra to serve
Instructions
1
Cook the pasta in a large pan of salted boiling water, according to pack instructions or until al dente. Drain, reserving 100ml of the pasta water, and return to the pan. Cover and keep warm.
2
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic, chilli and lemon zest. Fry, stirring, for 30 seconds until fragrant. Add the prawns and fry, stirring, for 2 minutes until just cooked through. Add the wine and peas, bring to the boil and simmer for a few minutes until the peas are hot and the liquid has reduced by half.
3
Add the prawn mixture to the hot pasta with the lemon juice and a splash of the pasta water. Toss together, adding more pasta water if it seems dry. Stir in the shredded basil, season to taste and garnish with the extra basil leaves.
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