CHILLI PRAWN LINGUINE
An elegant, low-fat seafood dish, perfect for mid-week entertaining - very light and stylish
Provided by Good Food team
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- 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.
- Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
- 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.
- Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
- Tear in a handful of basil leaves, stir, and season with salt and pepper.
- Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
Nutrition Facts : Calories 333 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium
CHILLI PRAWN LINGUINE
Make and share this Chilli Prawn Linguine recipe from Food.com.
Provided by Terese
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook linguine in a large pan of boiling salted water, uncovered, until just tender, drain.
- Meanwhile, heat the oil in a large frying pan, add the prawns, chilli and garlic and cook, stirring, until the prawns are just cooked through.
- Remove from the heat and stir in the parsley and lemon rind.
- Combine the linguine with the prawn mixture and toss gently.
- This is great served with a simple green salad, if desired.
PRAWN PASTA WITH GARLIC AND CHILLI
Didn't have much in the cupboards last night, so I flung this together. It turned out very tasty. Will definitely cook again. I like to keep the Parmesan quite chunky so that it melts a little, but still has texture.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
- Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
- Add the wine to the pan and reduce the heat. Reduce slightly.
- In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
- Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
- Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
- Turn off the heat and stir through the basil, Parmesan and ham.
- Season and serve immediately.
Nutrition Facts : Calories 1084.6, Fat 51.7, SaturatedFat 9, Cholesterol 273.4, Sodium 1643.6, Carbohydrate 85.3, Fiber 4, Sugar 6.2, Protein 50.8
GARLIC AND CHILL PRAWN PASTA
My favourite dish in the whole world, this is so comforting and delicious
Provided by em_macaussie
Time 12m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
- When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
- Serve with torn basil leaves and freshly grated parmesan.
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