Chilli prawn linguine in a bowl

Chilli prawn linguine

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(91 ratings)

Prep: 5 mins Cook: 20 mins - 25 mins

Easy

Serves 6

An elegant, low-fat seafood dish, perfect for mid-week entertaining - very light and stylish

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal333
  • fat5g
  • saturates1g
  • carbs42g
  • sugars2g
  • fibre3g
  • protein32g
  • salt0.9g
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Ingredients

  • 280g linguine pasta
  • 200g sugar snap peas, trimmed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large garlic cloves, finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 24 raw king 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tsp golden caster sugar

Method

  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.

  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.

  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.

  4. Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

  5. Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

  6. Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

  7. Tear in a handful of basil leaves, stir, and season with salt and pepper.

  8. Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.


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Comments, questions and tips

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mushroombill
23rd Jun, 2019
5.05
My partner and I both agreed this was one of the tastiest dishes I have ever cooked and I have cooked a lot of stuff. Thank you
Charlotte Regal's picture
Charlotte Regal
5th Jun, 2019
3.05
It was ok... but 2 limes in the dressing is far too much, I only added one and it was still too bitter. I generally wasn’t keen on the dressing overall. I also feel the dish was missing something flavour wise. The whole thing was generally ok but needs a few adjustments.
James Stewart
11th Apr, 2019
1.05
Had to sign up just to rate this recipe. One of the worst things i've ever eaten. The peas don't fit the recipe whatsoever, The dressing has far too much lime juice, it's dry and flavourless overall. I usually like bbcgoodfood, and try out a few of their recipes every week. But this is a complete disappointment compared to their usually great recipes.
lnr1973
12th Nov, 2018
5.05
I've been making this recipe for over 14 years I reckon! Still love it and cook it frequently. I tend to use mangetout instead of sugar snaps, but that's just personal preference.
uklaura
18th Aug, 2018
5.05
Lovely recipe - quick, easy and fresh. We didn't have the salad and dressing on the side, just squeezed some lemon over the top.
lizleicester
18th Jan, 2018
5.05
Halved the amounts for 2 of us and used spaghetti instead of linguini and the result was delicious. We didn't eat it with bread and didn't miss it! The lime dressing added a lovely flavour to this dish.
dansch86
22nd Jan, 2017
5.05
I substitute the sugar snap peas for asparagus which I find to be a much better accompaniment and works really well with the dish
Filofilo
21st Jun, 2016
3.05
Looked like a great recipe, but I worried about the negative comments, where they poor cooks or a poor recipe? IMO the sweet and sour is 'seriously unbalanced', way, way too much lime, which overrides the chilli & garlic (some task) let alone the prawns! 'Might' be a good recipe if the citrus is turned down!
garden grown
3rd Jun, 2016
This recipe first appeared in June 1998, it reappeared in October 2002
karene
22nd Jul, 2015
5.05
Absolutely delicious. Will definitely make again.

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Helen McCaffrey
30th Jan, 2017
Hi there. I follow your healthy recipes closely as we are on a health drive and losing weight. So far, so good! We are trimming down nicely and enjoying all the recipes we've tried. I wonder do the calories of this dish include the bread?
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
That's great to hear! I'm afraid the calories don't include the bread though.
Helen McCaffrey
2nd Feb, 2017
Didn't think so. Thanks for letting me know.
lynnenurse78
23rd Jan, 2014
Struggle to get fromage frais where I live, can I use Greek yoghurt or creme freche instead?
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for getting in touch. Good idea - both of these are good substitutes for fromage frais. Thanks and hope you enjoy the pasta!BBC Good Food team
HarrietAnneB
28th Jan, 2015
I added a little bit of fresh grated ginger with the chilli & Garlic I found this really good
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