Chilli Prawn Linguine
Chilli Prawn Linguine with tomato and white wine is the perfect Date Night Dish! Quick and easy to prepare yet insanely delicious!
Servings: 2 servings
Calories: 618kcal
Ingredients
- 200 grams peeled King Prawns or Shrimp you can use raw or cooked
- 180 grams linguine or pasta of your choice
- 1 shallot, diced or half a white onion
- 1 red chilli, deseeded and diced
- 200 grams cherry tomatoes, halved
- 2 cloves garlic, finely sliced
- 120 ml white wine
- 1 tbsp unsalted butter
- zest of 1 lemon
- 1 tbsp fresh chopped parsley
- 20 grams grated parmesan cheese plus extra for serving if desired
Instructions
- Bring a large pot of salted water to boil for cooking the pasta.
- Add the butter to a frying pan over medium heat and, if using raw prawns, add them to the pan and cook until they just turn pink. Remove the prawns and set aside, leaving the butter in the pan.200 grams peeled King Prawns or Shrimp, 1 tbsp unsalted butter
- Add the shallot and chilli to the pan with the butter and saute. Meanwhile, put the pasta on to cook.1 shallot, diced , 1 red chilli, deseeded and diced , 180 grams linguine
- When the shallot begins to soften (2-3 minutes) add the garlic and tomatoes to the pan with a pinch of salt and pepper. Stir together then pour over the wine.200 grams cherry tomatoes, halved , 2 cloves garlic, finely sliced , 120 ml white wine
- Allow the sauce to simmer for about 6-8 minutes until the pasta is cooked. It should be slightly al dente (use the lower cooking time recommended on the packet). Lightly crush the tomatoes to burst them so they release their juices.
- Add the prawns into the pan with the chilli and tomato, give everything a stir and add the pasta plus a generous splash of cooking water.*
- Sprinkle over the parsley, parmesan and lemon zest and toss everything together with tongs until the sauce has emulsified and coated the pasta. Add more cooking water as required.1 tbsp fresh chopped parsley , 20 grams grated parmesan cheese , zest of 1 lemon
- Serve with an extra sprinkle of parmesan and a side of salad.
Notes
*I prefer to use tongs to transfer the pasta directly into the sauce. This also adds some of the pasta water which will emulsify the sauce and help it stick to the pasta. If you prefer to drain the pasta first in a colander, make sure to keep a cup of the cooking water and add it to the sauce with the pasta.
Nutrition
Calories: 618kcal | Carbohydrates: 78g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 955mg | Potassium: 693mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 64mg | Calcium: 309mg | Iron: 5mg