Saturday, 31 July 2010

Linguine with prawns and lemon

Lovely fresh flavours, ideal for summer. The chilli isn't at all strong but adds a little interest.

Makes: 2 generous servings
Takes: 15 minutes


200g linguine
about 12 cherry tomatoes
1 clove garlic
1/2 red chilli
1 lemon
3 tbsp olive oil
175g king prawns (cooked)

  1. Cook the linguine in boiling water according to the instructions on the packet.
  2. Halve the tomatoes and place into a small bowl. Sprinkle with a little salt.
  3. Peel and chop the garlic. Remove the seeds of the chilli and chop it finely. Crush the garlic and chilli with a pestle and mortar then add to the tomatoes.
  4. Finely grate the zest of the lemon and squeeze the juice, then add zest and juice to the tomatoes with the olive oil. Add the prawns and stir well.
  5. Drain the pasta then return to the pan with the prawn mixture. Warm through gently over a low heat.