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Buttery Chilli Prawn Linguine

Buttery Chilli Prawn Linguine

A delicious Buttery Chilli Prawn Linguine recipe taken from the Dairy Diary 2022.






Buttery Chilli Prawn Linguine

Ingredients

Linguine 150g (5oz)

Olive oil 1 tbsp

Butter 25g (1oz)

Garlic 1 clove, peeled and finely chopped

Chilli flakes ¼ tsp

Chorizo 25g (1oz), sliced (optional)

Lemon 1, finely grated zest

Cooked prawns 150g (5oz)

Salad tomatoes 2, diced

Chopped fresh parsley or basil to serve (optional)

Instructions

1

Place linguine in a pan of boiling water and cook according to the packet instructions.

2

Meanwhile, put oil, butter, garlic, chilli flakes and chorizo, if using, into a frying pan over a medium heat. Cook for about 3 minutes, stirring.

3

Add lemon zest, prawns and tomatoes and cook for a further 3 minutes or until prawns are hot.

4

Drain linguine and divide between two pasta bowls. Top with prawn mixture and sprinkle with chopped herbs, if using.

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