Friday, October 9, 2009

Linguine with Garlic Prawns & Chilli

Quick, easy and tasty! What more could you want in a recipe? Try it and tell me if you like it :)

Serves 2


250g dried linguine pasta
1 tbsp olive oil
2 tbsp olive oil, extra
2 garlic cloves, crushed
1 fresh small red chilli, finely chopped
10-12 medium green king prawns, peeled, tails left intact, deveined
1 tbsp chopped fresh continental parsley

  1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain. Add 1 tbsp olive oil into the pasta and stir, to prevent the pasta from sticking to each other.
  2. Meanwhile, heat the extra olive oil in a medium saucepan over medium-low heat. Add the garlic and chilli and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
  3. Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.
Notes & Tips

Deseed the chilli if you prefer less spicyness in your pasta

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