Ingredients
- linguine 200g
- salted butter 50g
- garlic 1 clove, crushed
- shallot 1, finely chopped
- dried chilli flakes a pinch
- plum tomatoes 2, finelydiced
- raw peeled prawns 200g, deveined and butterflied
- flat-leaf parsley a small bunch chopped
- lemon 1, juiced
Method
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Step 1
Cook the linguine in boiling salted water.
-
Step 2
Meanwhile, heat the butter in a frying pan and cook the garlic and shallot gently until the shallot is softened.
-
Step 3
Stir in the chilli and plum tomatoes, and cook for 3-4 minutes, then stir in the prawns and cook until pink.
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Step 4
Stir in the parsley and lemon juice.
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Step 5
Drain the pasta and tip into the prawn pan along with a splash of cooking water and lots of seasoning.
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Step 6
Toss and serve in bowls.
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Nutritional Information
- Kcals 626
- Fat 22.6g
- Saturates 13.4g
- Carbs 72.3g
- Sugars 5.3g
- Fibre 5.6g
- Protein 30.5g
- Salt 1g
