Chilli Prawn Linguine Food

CHILLI PRAWN LINGUINE

Chilli prawn linguine image

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

Provided by Good Food team

Categories Dinner

Time 35m

Number Of Ingredients 12

Ingredients

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 raw king prawns, peeled
12 cherry tomatoes, halved
a handful of fresh basil leaves
mixed salad leaves and crusty white bread, to serve
2 tbsp virtually fat-free fromage frais
grated zest and juice of 2 limes
2 tsp golden caster sugar

Steps:

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

Nutrition Facts : Calories 333 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium

CHILLI PRAWN LINGUINE

Chilli Prawn Linguine image

Make and share this Chilli Prawn Linguine recipe from Food.com.

Provided by Terese

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g linguine or 500 g spaghetti
1/2 cup olive oil
400 g royal red prawns
3 small fresh red chilies, seeded,finely chopped
2 cloves garlic, crushed
1/2 cup coarsley chopped flat leaf parsley
2 teaspoons finely grated fresh lemon rind

Steps:

Cook linguine in a large pan of boiling salted water, uncovered, until just tender, drain.
Meanwhile, heat the oil in a large frying pan, add the prawns, chilli and garlic and cook, stirring, until the prawns are just cooked through.
Remove from the heat and stir in the parsley and lemon rind.
Combine the linguine with the prawn mixture and toss gently.
This is great served with a simple green salad, if desired.

GARLIC AND CHILL PRAWN PASTA

Garlic and chill prawn pasta image

My favourite dish in the whole world, this is so comforting and delicious

Provided by em_macaussie

Time 12m

Yield Serves 2

Number Of Ingredients 10

Ingredients

160g Spaghetti
1 cup cherry tomatoes
2 cloves garlic, chopped
2 tsp capers
200g prawns
Zest and juice of 1 lemon
1 small red chilli
1 knob parmesan cheese
Handful fresh basil
Olive oil

Steps:

Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
Serve with torn basil leaves and freshly grated parmesan.

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