Chilli prawn linguine
- Lulu Grimes
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Serves 6
Easy
Prep: 5 mins
Cook: 20 mins - 25 mins
A star rating of 4.5 out of 5.246 ratingsRate
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Our delicious chilli, prawn and garlic linguine recipe is elegant enough for a dinner party but light enough to be enjoyed for dinner during the week
Healthy
High-protein
Low fat
Low sugar
Nut-free
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Lulu's tips for the perfect prawn linguine:
- For a richer flavour, I sometimes swap half the cherry tomatoes for sun-dried tomatoes. They add a lovely sweetness and depth to the dish.
- If you do not have fromage frais for the lime dressing, Greek yoghurt works well as a substitute. It still gives a creamy tang without overpowering the prawns.
- I always take care not to overcook the prawns, as they only need a few minutes to turn pink and tender. Cooking them just until they're done keeps them juicy rather than rubbery.
- This dish is best enjoyed straight away, but if I have leftovers, I reheat them gently over a low heat with a splash of water or stock to loosen the sauce without overcooking the prawns. Alternatively, you can enjoy them cold as a pasta salad for lunch the next day, tossed with a little extra olive oil
Ingredients
Nutrition
Units:
MetricUS
-
280g linguine
pasta
-
200g sugar snap peas
trimmed
-
2 tbsp olive oil
-
2 large garlic cloves
finely chopped
-
1 large red chilli
deseeded and finely chopped
-
24 prawns
peeled
-
12 cherry tomatoes
halved
-
a handful of fresh basil leaves
-
mixed salad leaves
and crusty white bread, to serve
For the lime dressing
- 2 tbsp virtually fat-free fromage frais
- grated zest and juice of 2 limes
- 2 tsp golden caster sugar
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Nutrition: per serving
-
kcal237
low
-
fat5g
low
-
saturates1g
-
carbs32g
-
sugars5g
low
-
fibre3g
-
protein14g
high
-
salt0.6g
low
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Method
-
step 1
To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
-
step 2
Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
-
step 3
Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
-
step 4
Tip in 24 peeled prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
-
step 5
Add 12 halved tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
-
step 6
Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
-
step 7
Tear in a handful of basil leaves, stir, and season with salt and pepper.
-
step 8
Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, October 2002
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A star rating of 4.5 out of 5.246 ratings
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