Garlic and Chili Prawn Pasta
Ingredients
- 300g linguine
- 2 lemons, 1 halved and 1 juiced
- 100ml olive oil
- 4 garlic cloves, thinly sliced
- 500g cherry or vine tomatoes, half quartered
- 2 tsp smoked paprika
- 0.5-1 tsp chilli flakes, depending on spice
- 15g basil leaves, chopped
- 300g ready to eat jumbo prawns
- Chilli oil, to garnish (optional)
Preparation
Bring a large pan of salty water to the boil. Cook the pasta according to packet instructions until al dente. Reserve 1 cup of pasta water when draining.
In a large deep-sided frying pan on high heat, put the lemon halves face down until lightly charred. Remove and set aside.
Turn the heat to medium, add the oil. Add the garlic and cook for 3 minutes, stirring continuously. If it’s starting to brown too quickly, reduce the heat.
Add in the whole tomatoes and cook for 5-7 minutes, until they start to soften and the garlic is golden.
Add the chopped tomatoes then season generously with salt and pepper. Cook for a further 5 minutes on medium-low heat until nice and saucy.
Add the paprika, chilli flakes and season to taste with more salt and pepper. Cook for a further 2 minutes.
Add in the pasta, prawns, lemon juice and basil. Toss until well combined, adding splashes of pasta water for a more saucy sauce.
Once prawns are heated through, serve with the charred lemons, more fresh basil and chilli oil for extra heat.
Notes
This dish serves 4 and is ideal as a fresh summer pasta for sharing.
