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Linguine with Fresh Prawns, Chilli and Lemon

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves3
  • DifficultyEasy
Vegetable oil
Salt
375g linguine
45g unsalted butter
40ml good olive oil
1 1/2 tbsp minced garlic (4 cloves)
500g large prawns (about 16), peeled and deveined
1/4 tsp freshly ground black pepper
50g chopped fresh parsley leaves
1/2 lemon, zest grated
60ml freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1) Drizzle some oil in a large pot of boiling salted water, add 1 tbsp of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2) Meanwhile, in another large (30cm), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute. Be careful, the garlic burns easily.

3) Add the prawns, 1 1/2 tsp of salt and the pepper and saute until the prawns have just turned pink, about 5 minutes, stirring often.

4) Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red chilli flakes. Toss to combine.

5) When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the prawns and sauce, toss well, and serve.

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