Description
A beautifully fresh and simple King Prawn Pasta with Chili and Garlic. With sauteed vegetables and a squeeze of lemon, this is a radiant dish with a slight kick.
Ingredients
- 85 grams Uncooked Linguine
- 50 grams Broccoli, Cut Into Very Small Florets
- 1 Tablespoon Olive Oil
- 200 grams King Prawns, Raw, Shelled
- 40 grams Shallots, Thinly Diced
- 1 clove Garlic, Crushed
- ¼ whole Chilli Pepper, Depending On Your Preference For Heat, Thinly Chopped
- 50 grams Courgette, Sliced Thinly Using A Speed Peeler
- 20 grams Spring Onion, Sliced Julienne
- 1 Tablespoon Coriander
- ½ whole Lemon
Preparation
Bring a medium pan of salted water to the boil. When boiling rapidly, add linguine and a dash of olive oil to prevent pasta from sticking. Use a wooden spoon to push it into the pan. Cook for around 10 minutes, following the packet instructions.
Three minutes before the pasta has finished cooking, add broccoli to the water. When finished, drain in a colander.
While pasta is cooking, add olive oil to a wok over a medium high heat. Once steaming hot, add prawns. Cook for around 3–4 minutes, until they have turned pink.
Once prawns are pink, add shallots to the wok and and stir fry for a couple of minutes. Add garlic and chili to the wok. If things are getting a bit dry, add another splash of olive oil. Cook for another 2 minutes then add the courgette and cook for another 2 minutes.
Add drained linguine and broccoli to the wok and toss everything together. Add spring onions. Stir around the pan for a minute or so to make sure everything is fully combined and heated through.
Finally, add the coriander and a squeeze of the lemon and give it a final stir before pouring onto a plate to serve.
