Chilli Prawn and Spinach Linguine
Over a year ago
6,351 views
Cook: 20 mins
Serves: 4
Ingredients
- 300g Linguine (enough for 4 people)
- 300g raw tiger prawns. shelled
- 1 tbsp extra virgin olive oil
- 500g cherry tomatoes
- 75g peppadew peppers in oil. drained and quartered
- 4 large cloves garlic cloves. thinly sliced
- 1 mild red chilli. finely chopped
- 120g baby spinach leaves
- 16 leaves fresh basil leaves. shredded
- 1 ½ tbsp aged balsamic vinegar
Accompaniment
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Method
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1
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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