Chilli Prawns with Linguine


Serves 4



200 g Fresh Linguine

100 g Unsalted Butter

3 Garlic Cloves, peeled and crushed

1 Red Chilli deseeded and chopped finely

1 Onion, peeled and chopped finely

300 g Raw Tiger Prawns

Juice of 1 Lemon

25 g Fresh Parsley, leaves picked and chopped

25 g Fresh Coriander, leaves picked and chopped

25 g Fresh Dill, leaves picked and chopped

Rapeseed Oil

Sea Salt and Freshly Ground Black Pepper


How to cook


Bring a large saucepan of slightly salted water to the boil and add Linguine

Cook according to packet instructions

Drain and set aside

Heat the Butter in a frying pan with a dash of Oil until bubbling but not turning brown

Add the Garlic, Chilli and Onion

Cook until softened, about 5 minutes on a medium heat

Stir in the Prawns and Lemon Juice and cook for about 3 - 4 minutes

Add Chopped Herbs, stir and cook for a further 1 - 2 minutes until Prawns are cooked

Pour the sauce over the Linguine and toss gently

Drizzle over some Rapeseed Oil

Heap into 2 warmed plates and season with Salt and Black Pepper to taste

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