Linguine with King Prawns and Chili
Spicy pasta with succulent prawns, tomatoes and sugar snap peas. This dish comes together in minutes and is perfect for a weekday dinner or a special occasion.
Ingredients
- 280 g Linguine
- 200 g Sugar snap peas
- 2 tbsp Olive oil
- 2 clove Garlic
- 1 pcs Red chili pepper
- 24 pcs King prawns
- 12 pcs Cherry tomatoes
- to taste Basil leaves
- to taste Salad leaves
- to taste Crusty bread
- 2 tbsp Cream cheese
- 1 pcs Lime
- 2 tsp Sugar
Instructions
- Prepare the salad dressing: mix the cream cheese, lime juice and sugar in a small bowl, season with salt and pepper to taste. Set aside.
- Cook the linguine according to the package instructions. One minute before the pasta is done, add the sugar snap peas.
- Meanwhile, heat the olive oil in a wok or large frying pan over medium heat. Add the chopped garlic and chopped chili, cook for about 30 seconds, being careful not to let the garlic brown.
- Place the prawns in the pan and stir-fry over high heat, stirring frequently, for approximately 3 minutes until they turn pink.
- Add the cherry tomatoes and cook, stirring occasionally, for another 3 minutes until slightly softened. Drain the pasta and peas, add them to the pan with the prawns. Tear the basil leaves by hand, toss everything together, and season with salt and pepper to taste.
- Serve the hot pasta with salad leaves, drizzle generously with the lime dressing, and warm crusty bread.