Chilli Prawns with Linguine

Easy to make and ready in just under 30 minutes, this spicy pasta dish is perfect for chilli lovers! For those who prefer something milder, swap out the chilli for lemon zest and enjoy a citrus kick


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


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