Recipe of Quick Chilli prawn linguine (with lime salad)
by Jerome Singleton
Chilli prawn linguine (with lime salad)
Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chilli prawn linguine (with lime salad). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chilli prawn linguine (with lime salad) is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chilli prawn linguine (with lime salad) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have chilli prawn linguine (with lime salad) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chilli prawn linguine (with lime salad):
Prepare 170 g linguine pasta
Make ready 100 g sugar snap peas
Get 1 tbsp olive oil
Get 1 garlic clove
Get 1 large red chilli
Take 200 g raw king prawns
Prepare 250 g mini plum tomatoes
Prepare Fresh basil
Get Side Salad
Make ready leaves Salad
Take 1 tbsp Greek yoghurt
Get 1 lime
Make ready 1 tsp golden caster sugar
Get Salt & pepper
Instructions to make Chilli prawn linguine (with lime salad):
SALAD DRESSING: - Mix Greek yoghurt with the juice of 1 lime and caster sugar. Season with salt & pepper. Pour over salad leaves and place to one side.
Place linguine into a large saucepan and cover with boiling water. Set a timer for 10 mins.
Meanwhile heat the olive oil in a large frying pan. Add finely chopped garlic and deseeded finely chopped chilli. Fry gently for 30 secs (don’t let the garlic brown).
Add raw king prawns to the frying pan and cook over a high heat for 3 mins until pink.
Add sliced tomatoes to the king prawns and cook for a further 3 mins until softened.
When the timer for the pasta goes off add sugar snap peas to the pasta and cook for a further two mins.
Drain the pasta & sugar snaps and mix into the frying pan.
Serve with fresh basil, a grating of Parmesan and the side salad
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