Buttery Chilli Prawn Linguine
A delicious Buttery Chilli Prawn Linguine recipe taken from the Dairy Diary 2022.
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)
Place linguine in a pan of boiling water and cook according to the packet instructions.
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.
Add lemon zest, prawns and tomatoes and cook for a further 3 minutes or until prawns are hot.
Drain linguine and divide between two pasta bowls. Top with prawn mixture and sprinkle with chopped herbs, if using.