
Tomato, chilli & prawn linguine
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just twenty minutes flat. Fresh king prawns bring elegance to this simple tomato and chilli pasta, while garlic and basil round out the flavours beautifully. Cherry tomatoes are packed with lycopene, a powerful antioxidant that's even more beneficial when cooked. The best part? Everything cooks in one pot, which means minimal fuss and cleanup. It's the kind of dish that tastes like you've spent ages in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 300 gramsdried linguine((or spaghetti))
- 2 tbspolive oil
- 400 gramscherry vine tomatoes
- 1red chilli(deseeded and finely chopped)
- 3 clove/sgarlic(sliced)
- 150 gramsduchy organic raw king prawns
- ½unwaxed lemon(zest and juice)
- 25 gramsbasil(leaves torn)
Detail level
Instructions
- 1
Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister
- 2
Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.
- 3
Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.
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