Our delicious chilli, prawn and garlic linguine recipe is elegant enough for a dinner party but light enough to be enjoyed for dinner during the week
Prep:5 mins
Serves 6
280g linguine pasta200g sugar snap peas, trimmed2 tbsp olive oil2 large garlic cloves, finely chopped1 large red chilli, deseeded and finely chopped24 raw king prawns, peeled12 cherry tomatoes, halveda handful of fresh basil leavesmixed salad leaves and crusty white bread, to serve
STEP 1To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.STEP 2Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.STEP 3Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.STEP 4Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.STEP 5Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.STEP 6Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.STEP 7Tear in a handful of basil leaves, stir, and season with salt and pepper.STEP 8Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
