Chilli Prawn Linguine

This pasta dish is so easy so prepare yet prawns add that little sophistication that makes great dishes! It’s low in fat and full of vitamin C so perfect if you’re health-conscious or just wanting a good tasting meal.


Chilli Prawn Linguine
Serves: 4
  • 300g linguine
  • 1 tbsp extra-virgin olive oil
  • 500g cherry tomatoes
  • 300g raw tiger prawns, shelled
  • 75g Peppadew peppers in oil, drained and quartered
  • 4 large garlic cloves, thinly sliced
  • 1 mild red chilli, finely chopped
  • 120g baby spinach leaves
  • 16 fresh basil leaves, shredded
  • 1½ tbsp aged balsamic vinegar
  1. Cook the linguine according to the pack 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.