Chilli prawn linguine recipe | Good Food

280g linguine
pasta
200g sugar snap peas
trimmed
2 tbsp olive oil
2 large garlic cloves
finely chopped
1 large red chilli
deseeded and finely chopped
24 prawns
peeled
12 cherry tomatoes
halved
a handful of fresh basil leaves
mixed salad leaves
and crusty white bread, to serve

For the lime dressing

2 tbsp virtually fat-free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

Method

step 1
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.
step 2
Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
step 3
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.
step 4
Tip in 24 peeled prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
step 5
Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
step 6
Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
step 7
Tear in a handful of basil leaves, stir, and season with salt and pepper.
step 8
Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.