Chilli Prawn and Spinach Linguine Recipe at MyDish

Chilli Prawn and Spinach Linguine

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Method

  • 1. Cook the linguine according to the instructions until al dente. Drain, reserving a little of the cooking liquid.
  • 2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and tomatoes and cook, stirring, for 2 minutes. Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli, cook for 1 minute or until the prawns are cooked. Remove from the heat.
  • 3. Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.

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    Ingredients

    • LINGUINE
    • 300g Linguine (enough for 4 people)
    • TIGER PRAWNS
    • 300g raw tiger prawns. shelled
    • OLIVE OIL
    • 1 tbsp extra virgin olive oil
    • CHERRY TOMATOES (OPTIONAL - COULD USE TINNED)
    • 500g cherry tomatoes
    • PEPPADEW PEPPERS
    • 75g peppadew peppers in oil. drained and quartered
    • GARLIC
    • 4 large cloves garlic cloves. thinly sliced
    • RED CHILLI
    • 1 mild red chilli. finely chopped
    • BABY SPINACH
    • 120g baby spinach leaves
    • BASIL
    • 16 leaves fresh basil leaves. shredded
    • BALSAMIC VINEGAR
    • 1 ½ tbsp aged balsamic vinegar

    By Views 1725  Added Mon Aug 31 2009

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