Sriracha & lime prawn linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 280g king prawns
- 2 garlic cloves, crushed
- 750ml low-salt vegetable stock
- 360g wholemeal linguine
- 300g long-stemmed broccoli, halved lengthways, thicker stems halved
- 200g frozen peas
- 3 tbsp sriracha, plus extra to serve (optional)
- 2 limes, zested and juiced
Method
- STEP 1
Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.
- STEP 2
Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.
- STEP 3
When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.
