Chilli prawn linguine
Deliciously simple and packed with flavour and zing
SERVES 4 PREP 5 MINS COOK 10 MINS
3 cloves garlic, thinly sliced
1 large mild red chilli, finely chopped 3tbsp olive oil
125ml dry white wine
1tsp caster sugar
275g cherry or baby plum tomatoes, halved 300g raw peeled king prawns Finely grated zest and juice of 1 lemon
1 cook the linguine in a large pan of boiling salted water for 8-10 mins until just tender. drain, reserving 5tbsp of the cooking water.
2 While the linguine is cooking, gently cook the garlic and chilli in the oil in a large frying pan for 3-4 mins. add the wine, sugar and tomatoes, bring to the boil and simmer for 3 mins until the liquid has reduced.
3 add the prawns and cook for a further 3 mins, stirring until they are pink and cooked through. add the drained pasta, lemon zest and juice, rocket and enough of the cooking water to keep the pasta moist.
432 cals, 10g fat (1.5g saturated), 57g carbohydrates