Recipe byThe ZestyPlate Kitchen
A fresh chilli prawn linguine: king prawns and sugar snaps through pasta with garlic, chilli, cherry tomatoes and basil, with a zesty lime dressing.
King prawns, garlic, chilli and sweet cherry tomatoes tossed through silky linguine, with sugar snaps for a bit of crunch: this is a fresh, fiery weeknight pasta. It comes together fast and tastes far more special than the small amount of effort suggests. A lime dressing on the side keeps it bright.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 280g Linguine Pasta
- 200g Sugar Snap Peas
- 2 tblsp Olive Oil
- 2 cloves chopped Garlic Clove
- 1 large Red Chilli
- 24 Skinned King Prawns
- 12 Cherry Tomatoes
- Handful Basil Leaves
- Leaves Lettuce
- to serve Bread
- 2 tbsp Fromage Frais
- Grated Zest of 2 Lime
- 2 tsp Caster Sugar
Preparation
- Mix the dressing ingredients (fromage frais, lime zest and caster sugar) in a small bowl, season with salt and pepper, and set aside.
- Cook the pasta according to the packet instructions, adding the sugar snap peas for the last minute or so.
- Meanwhile, heat the oil in a wok or large frying pan, add the garlic and chilli, and cook over a fairly gentle heat for about 30 seconds without browning the garlic. Tip in the prawns and cook over high heat, stirring frequently, for about 3 minutes until pink.
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil, stir, and season.
- Serve with salad leaves drizzled with the lime dressing and warm crusty bread.
Tips from the ZestyPlate Kitchen
- Cook the garlic gently so it scents the oil without browning and turning bitter.
- Add the prawns to a hot pan and cook only until pink. Push them further and they turn rubbery.
- Hold back a splash of pasta water to loosen everything into a glossy sauce.
- Tear in the basil at the end so it keeps its fragrance.
Frequently Asked Questions
Yes. Thaw them and pat them dry first so they sear rather than stew in the pan.
That depends on your chilli. Deseed it for a milder heat, or add a pinch of chilli flakes for more kick.
Spaghetti or tagliatelle work just as well. Any long pasta suits this light, fresh sauce.
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