התמונה להמחשה בלבדChilli prawn linguine
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chilli prawn linguine, Linguine Pasta, Sugar Snap Peas and tblsp Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
- 2Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
- 3Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
Nutrition
- Calories
- 576
- Protein
- 6g
- Carbs
- 82g
Chef tips
To keep the prawns juicy, ensure a quick sear over high heat just until they change colour. Adding a splash of the pasta water to the sauce helps the chilli and garlic flavours coat the linguine perfectly. For a kosher family-friendly version, swap the prawns for seared salmon cubes. Let the children help wash and tear the greens by hand – getting them involved always makes them more excited to eat!
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chilli prawn linguine, Linguine Pasta, Sugar Snap Peas and tblsp Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.