Italianby TheMealDBChilli prawn linguineServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+280g Linguine Pasta200g Sugar Snap Peas2 tblsp Olive Oil2 cloves chopped Garlic Clove1 large Red Chilli24 Skinned King Prawns12 Cherry TomatoesHandful Basil LeavesLeaves Lettuceto serve Bread2 tbsp Fromage FraisGrated Zest of 2 Lime2 tsp Caster SugarStepsStep-by-step0 of 5 done1Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.2Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.3Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.4Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.5Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.Source: TheMealDB
