Tomato and Prawn Linguine Recipe

Ingredients

  • 300g linguine or spaghetti
  • 1 tbsp extra virgin olive oil
  • 300g cooked shelled king prawns
  • 320g cherry tomatoes, halved
  • Freshly ground black pepper
  • 1 tsp crushed chilli flakes
  • 2 tbsp roughly chopped parsley
  • 1 lemon, zested
  • 1 tbsp freshly grated parmesan, optional

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
390g per serving
20% %GDA
Fat
6.00g per serving
9% %GDA
Saturates
1.50g per serving
8% %GDA
Sugars
4.50g per serving
5% %GDA
Salt
1.40g per serving
23% %GDA

Method

  1. Bring a large pan of salted water to the boil. Add the linguine and return to the boil, then simmer for 10-12 minute until the pasta is cooked.

  2. Drain, reserving 100ml of the cooking water in the saucepan. Add the oil, prawns, cherry tomatoes, plenty of black pepper and the chilli and return to the heat. Toss together and cook for 2-3 minutes until hot through.

  3. Return the pasta to the pan and mix really well, then stir in the parsley and lemon zest.

  4. Divide between serving plates and serve topped with the parmesan if you fancy it, and plenty of black pepper.