Garlic And Chill Prawn Pasta Food

GARLIC PRAWN PASTA

Steps:

• Peel the prawns and cut them in half lengthways.
• Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
• Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
• Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
• Add the pasta, lemon juice, parsley and reserved pasta water.
• Season with sea salt and freshly cracked black pepper and toss to combine.

CHILLI PRAWN LINGUINE

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.