Chilli Prawn Linguine

20 Minute Chilli Prawn Linguine. Packs a kick and just super yummy! Enjoy...

Serves: 4 Time: 20 minutes

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Ingredients

• 225g Dry Linguine Pasta

• 130g Sugar Snap Peas, trimmed

• 1 Tablespoons Olive Oil

• 2 Cloves Garlic, minced

• 1 Red Chilli, deseeded and finely chopped

• 16 King Prawns, Raw, peeled

• 8 Cherry Tomatoes, halved

• 1 Handful Of Fresh Basil Leaves

• 1 Bag Mixed Salad Leaves

• Crusty White Bread, 1 slice per person

Lime dressing

• 1.5 Tablespoon Greek Yoghurt

• Zest and Juice Of 1 Lime

• 1.5 Teaspoon Caster Sugar

Method

1. For the lime dressing, in a bowl, combine the greek yoghurt, the juice and zest of 1 lime and the caster sugar, season to taste. Set aside.

2. Cook the pasta according to the package instructions. Add the sugar snap peas 5 minutes before the pasta is ready.

3. Meanwhile, heat the olive oil in a large frying pan, add the garlic and chilli (as much or as little you want) cook over a low heat for around 30 seconds, making sure the garlic doesn't go brown.

4. Add the king prawns and increase the heat to high. Mix while cooking, they will only take around 3 mins.Next, add the cherry tomatoes and cook for a further 3 mins.

5. Drain the pasta and peas, then add them to the prawn mixture, tossing to combine well.

6. Add some fresh basil leaves, season and serve with the salad leaves covered in the lime dressing and some crusty bread.

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