Linguine with garlic, prawns and chilli
30 min·Italian
Linguine with garlic, prawns and chilli
Ingredients
- 400g linguine
- 80mls (1/3 cup) olive oil
- 3 garlic cloves, crushed
- 2 fresh small red chillies, deseeded, finely chopped
- 1 kg (about 24 medium) green king prawns, peeled, tails left intact, deveined
- 62.50 ml chopped fresh continental parsley
- Salt & ground black pepper, to taste
Instructions
3 steps
- 1
Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
- 2
Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and chillies and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
- 3
Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.
Progress
0 / 3 steps
