Simple King Prawn, Garlic & Chilli Linguine

by gousto.co.uk

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Originally posted by Gousto.

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This elegant linguine is tossed with chilli, garlic, parsley and juicy king prawns to create a classic Sicilian pasta. Simply finish with a squeeze of lemon to brighten the delicious flavours!

Cooking Instructions

1. Boil a kettle, then peel and finely chop (or grate) the garlic.
   Trim, then chop the spring onions roughly.
   Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly.

2. Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.
   Cook the linguine for 8-10 min or until cooked with a slight bite.
   Once done, drain the linguine, reserving a cup of the starchy pasta water.

3. Mix the chopped chilli (can't handle the heat? Go easy!) and spring onion together and chop them until you are left with a finely chopped mixture – this is your chilli & spring onion mixture.

4. Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] olive oil over a medium heat.
   Once hot, add the chilli & spring onion mixture to the pan with a generous pinch of salt and cook for 2 min or until it begins to soften.
   Add the king prawns and chopped garlic and cook for 3-4 min or until the prawns are cooked through.

5. While the prawns are cooking, cut the lemon[s] in half.
   Chop the parsley finely, including the stalks.

6. Once the prawns are cooked, add the linguine to the pan with a couple of splashes of starchy pasta water.
   Season with a generous pinch of both salt and pepper.
   Squeeze in the juice of 1/2 [1] lemon and stir until the sauce sticks to the linguine – this is your king prawn, garlic & chilli linguine.

7. Remove from the heat and stir through the chopped parsley.
   Cut the remaining lemon into wedges.

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