Chilli prawn linguine

Method6 steps

1. 1

   Step 1: Finely grate the coloured zest from both limes and squeeze their juice. Mix all the zest and juice with the fromage frais (2 tbsp) and golden caster sugar (2 tsp) in a small bowl, season with the separate dressing salt and pepper to taste, and hold this finished lime dressing.

   Uses 2 tbsp virtually fat-free fromage frais for dressing · Finely grated zest and juice of 2 limes for dressing · 2 tsp golden caster sugar for dressing · Salt for lime dressing, to taste · Black pepper for lime dressing, to taste

2. 2

   Step 2: Trim all the sugar snap peas (200 g). Begin cooking all the dry linguine in boiling water according to its packet, working on the following prawn-pan steps while it boils. Add the trimmed sugar snaps for the final minute or so. Drain promptly when the pasta (280g) is ready and hold it only briefly for tossing into the prawn pan.

   Uses 280g Linguine Pasta · 200 g sugar snap peas, trimmed in step 2 · Water for cooking linguine according to its packet

3. 3

   Step 3: Peel and finely chop the garlic, deseed and finely chop the red chilli (1 large), and use all twenty-four raw peeled prawns. Heat all the olive oil (2) in a wok or large frying pan, gently cook the garlic and chilli for about thirty seconds without browning the garlic, then add all the prawns. Stir over high heat for about three minutes until pink and their flesh is opaque.

   Prawn cooking after thirty-second aromatic fry · 3 minUses 2 tblsp Olive Oil · 2 cloves chopped Garlic Clove · 1 large Red Chilli · 24 raw peeled king prawns

4. 4

   Step 4: Wash and halve all twelve cherry tomatoes. Cook them in the complete prawn pan for three minutes until just beginning to soften. Toss in all the cooked, drained linguine and sugar snaps.

   Soften halved tomatoes before adding drained pasta · 3 minUses The complete cooked prawn pan · 12 cherry tomatoes, halved in step 4 · All the cooked pasta and peas

5. 5

   Step 5: Wash and tear the fresh basil leaves into the complete combined pasta pan. Stir and season to taste with the separate pasta salt and black pepper.

   Uses The complete combined pasta pan · 1 handful fresh basil leaves · Salt for finished prawn pasta, to taste · Black pepper for finished prawn pasta, to taste

6. 6

   Step 6: Wash and drain the salad leaves and warm the crusty white bread. Divide the finished prawn linguine among six portions, serving with salad leaves drizzled with the prepared lime dressing and warm bread alongside.

   Uses The complete finished pasta · All the prepared lime dressing · Mixed green salad leaves to serve, as needed · Crusty white bread to serve, as needed