Chilli Prawn Linguine

Chilli Prawn Linguine
 
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This recipe was uploaded
by wench62

 
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Ingredients

Ingredients
Method
 
  • 10 – 12 large uncooked prawns (tiger prawns work well or for a change you can use scallops)
  • 3 large cloves of garlic
  • 2 med fresh red chillies
  • ½ a pack of linguine
  • 2-3 tblsp of crème fraiche
  • 2 limes ( juice and zest)
  • a little chopped fresh coriander





Put on a large pan of water for the linguine, while this is coming to the boil chop the garlic and the chillies ( I remove the seeds), then take the crème fraiche and put it in a small dish then add the zest and juice of the limes ( if it goes to watery add a little more crème fraiche) mix and put in the fridge.

When the water is boiling add a pinch of salt and a few drops of olive oil then put in the linguine.

While this cooks heat a large pan with a little oil in it put in the garlic and chillies and gently fry for a minute or so, then add the prawns and cook until they turn pink.

Drain the linguine well and add to the pan turn of the heat and stir until well mixed add the coriander and serve onto warmed plates, then drizzle some of the crème fraiche / lime mixture on top.

Serve with toasted ciabatta thats been drizzled with olive oil

Chilli Prawn Linguine

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alt

This recipe was uploaded by wench62

 
 
This is my version for a quick very tasty healthy meal and the dressing also works well with salads. I sometimes make it with scallops.

Method







Put on a large pan of water for the linguine, while this is coming to the boil chop the garlic and the chillies ( I remove the seeds), then take the crème fraiche and put it in a small dish then add the zest and juice of the limes ( if it goes to watery add a little more crème fraiche) mix and put in the fridge.

When the water is boiling add a pinch of salt and a few drops of olive oil then put in the linguine.

While this cooks heat a large pan with a little oil in it put in the garlic and chillies and gently fry for a minute or so, then add the prawns and cook until they turn pink.

Drain the linguine well and add to the pan turn of the heat and stir until well mixed add the coriander and serve onto warmed plates, then drizzle some of the crème fraiche / lime mixture on top.

Serve with toasted ciabatta thats been drizzled with olive oil
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