Chilli prawn lin­guine

De­li­ciously sim­ple and packed with flavour and zing

Woman (UK) - - Recipes -

SERVES 4 PREP 5 MINS COOK 10 MINS

300g lin­guine

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

100g rocket

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.

Per serv­ing:

432 cals, 10g fat (1.5g sat­u­rated), 57g car­bo­hy­drates

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