Quick, easy, zesty and fresh, this pasta dish is not reliant on a heavy sauce to deliver a punch.
Prawn linguine with chilli and coriander
- 340 g dried linguine
- 1 tsp butter
- 1 tsp olive oil
- 300 g raw king prawns
- 4 spring onions chopped
- 1 clove garlic chopped
- 2 red chillis de-seeded and finely chopped
- 2 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 1 pinch maldon salt
Cook the linguine in boiling water as per the packet instructions.
Meanwhile, heat the butter and oil in a frying pan and cook the chilli, spring onions and garlic for 2-3 minutes until softened but not browned.
Add the prawns and cook for a further few minutes until pink and cooked through.
Remove from the heat, add the lemon juice and coriander then season with a little salt to taste.
Drain the linguine and toss through with the prawn mixture until all the pasta is coated in the liquor.
Serve immediately on warmed plates with a sprinkle of coriander and lemon wedges.