Name: Chilli Garlic Prawn and Tomato Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g linguine; 500g peeled, raw banana prawns; 3 cloves garlic, crushed; ½ teaspoon chilli flakes; ¼ cup extra virgin olive oil; 500g tomatoes, chopped; 1 teaspoon finely grated lemon rind; 1 cup coarsely chopped fresh parsley; ¼ cup pine nuts, toasted; Extra virgin olive oil and lemon wedges, to serve

Chilli Garlic Prawn and Tomato Linguine

Packed with flavour, this delicious pasta will be a new favourite ...

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

TIP! For an extra spicy pasta, increase chilli flakes to 1 to 1½ teaspoons. Don’t over-cook prawns or they will become tough. Any shaped pasta can be used in this recipe.

Ingredients

250g linguine

500g peeled, raw banana prawns

3 cloves garlic, crushed

½ teaspoon chilli flakes

¼ cup extra virgin olive oil

500g tomatoes, chopped

1 teaspoon finely grated lemon rind

1 cup coarsely chopped fresh parsley

¼ cup pine nuts, toasted

Extra virgin olive oil and lemon wedges, to serve

Method

Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Cover to keep warm.

Meanwhile, toss prawns in a large bowl with garlic and chilli.

Heat 1 tablespoon of the oil in a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, in a single layer for about 2 minutes on each side, or until prawns lightly browned. Return all prawns to pan.

Add tomatoes, rind, pasta and remaining olive oil. Season with salt and pepper. Gently toss over heat for about 2 minutes, or until combined and hot. Remove pan. Stir in parsley and nuts.

Divide among serving bowls. Drizzle with a little extra oil. Serve with lemon.