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Prawn Linguine
This prawn linguine is a vibrant, flavor-packed dish that combines tender prawns with fresh tomatoes and basil, perfect for a quick yet satisfying meal. Enjoy the delightful mix of textures from the al dente pasta, crisp sugar snaps, and juicy prawns, all brought together with a hint of chili heat.
Ingredients:
- 300 g linguine pasta
- 200 g sugar snap pea (trimmed)
- 2 tbsp olive oil
- 2 large garlic cloves (finely choped)
- 1 large seeded red chilli finely (chopped)
- 20 peeled king prawns raw
- 10 halved cherry tomatoes
- 1 handful fresh basil leaves
Instructions:
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1 Cook Pasta and Peas:
Cook the linguine pasta according to the instructions on the packet until al dente. Add sugar snap peas about 1 minute before the pasta is fully cooked.
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2 Prepare Prawn Mixture:
Heat oil in a large frying pan. Add garlic and chili and cook gently for about 30 seconds. Increase heat, add prawns, and stir regularly until they turn pink.
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3 Combine Pasta and Prawns:
- Add tomatoes to the pan and cook until they’re soft.
- Drain the pasta and sugar snaps and combine with the prawn mixture in the frying pan.
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4 Add Basil and Season:
Tear the basil leaves and stir them into the pasta. Season with salt and pepper to taste.
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