Clodagh’s prawn chilli linguine in 10 minutes!
She’s back in the kitchen with another speedy supper. Ready in just 10 minutes, Clodagh’s prawn chilli linguine is super easy to make and the perfect dish if you’re having friends over to celebrate the end of lockdown!
Prawn Chilli & Lemon, Linguine
800g dried linguine
2 tbsps olive oil
450g large raw prawns, peeled
3 garlic cloves, finely slices
1 tbsp of fresh ginger, grated
2 fresh red chilies, deseeded and finely chopped or 2 tsp dried chili flakes
2 tbsp chopped fresh Italian parsley leaves
Juice and zest of 1 lemon
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
1. Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Cook for 10 minutes or until cooked.
2. While the pasta is cooking, place a large frying pan over a medium heat, and pour in one tablespoon of olive oil, add the fresh prawns and cook, stirring, for 2 minutes. Next add the garlic, fresh ginger and chilli. Cook, stirring, for 3 minutes, or until the prawns turn pink and are cooked through.
3. Using tongs add the cooked pasta to the frying pan containing the prawns.
4. Next add the chopped flat leaf parsley, juice and zest of a lemon and one tablespoon of extra virgin olive oil. Season with sea salt and freshly ground black pepper, and toss well.