The Fish Society's Fiery Chilli & Garlic Prawn Linguine
Ignite your palate with our Fiery Chilli & Garlic Prawn Linguine, where each strand of pasta is intertwined with succulent prawns, the warmth of chillies, and the punch of garlic. This dish is not only a feast for the senses but also an ode to the simplicity of fresh, quality ingredients.
BUY RAW PEELED KING PRAWNS
What you’ll need
- 300g linguine pasta
- 400g large prawns, peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 1 teaspoon chilli flakes
- Juice of 1 lemon
- A handful of fresh parsley, chopped
- A handful of fresh basil, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
Let's Cook!
Step 1
Cook the linguine in a large pot of salted boiling water according to the packet instructions until al dente.
Step 2
While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the garlic, fresh chilli, and chilli flakes, and sauté for a minute until fragrant.
Step 3
Add the prawns to the pan, season with sea salt and black pepper, and cook for 2-3 minutes on each side until they turn pink and are just cooked through.
Step 4
Drain the pasta, reserving a cup of the cooking water.
Step 5
Toss the linguine into the pan with the prawns, adding a splash of the reserved pasta water to loosen if needed. Stir through the lemon juice, parsley, and basil.
Step 6
Serve the linguine in bowls, drizzled with extra virgin olive oil and an extra sprinkle of herbs and chilli flakes if desired.
