Chilliprawnlinguine Recipes
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.
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- Add the butter to a frying pan over medium heat and, if using raw prawns, add them to the pan and cook until they just turn pink. Remove the prawns and set aside, leaving the butter in the pan.
- Add the shallot and chilli to the pan with the butter and saute. Meanwhile, put the pasta on to cook.
- When the shallot begins to soften (2-3 minutes) add the garlic and tomatoes to the pan with a pinch of salt and pepper. Stir together then pour over the wine.
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- 1 Cook pasta in a large saucepan of boiling water following packet directions until tender. Drain. Cover to keep warm.
- 2 Meanwhile, heat half the oil in a large frying pan over a medium-high heat. Add garlic and chilli and cook, stirring, for 1-2 minutes or until fragrant. Add prawns and cook for 3-4 more minutes or until prawns turn pink and are almost cooked through.
- 3 Add cooked pasta, 1 tablespoon lemon zest, 2 tablespoons lemon juice and parsley to pan. Cook, tossing, for 1 minute or until combined and prawns are cooked through.
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