Recipe: Prawn Linguine with Chilli

Ingredients

280g linguine pasta

200g sugar snap peas, trimmed

2 tbsp olive oil

2 large garlic cloves, finely chopped

1 teaspoon of Original Cotswolds Chilli Sauce

24 raw king prawns, peeled

12 cherry tomatoes, halved

A handful of fresh basil leaves

Mixed salad leaves and crusty white bread, to serve

For the lime dressing:

2 tbsp virtually fat-free fromage frais

Grated zest and juice of 2 limes

2 tsp golden caster sugar

Method

STEP 1

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the

grated zest and juice of 2 limes and 2 tsp golden caster sugar in a

small bowl and season with salt and pepper. Set aside.



STEP 2

Cook 280g linguine pasta according to the packet instructions. Add

200g trimmed sugar snap peas for the last minute or so of cooking

time.

STEP 3

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2

finely chopped large garlic cloves and 1 deseeded and finely chopped

large red chilli and cook over a fairly gentle heat for about 30 seconds

without letting the garlic brown.

STEP 4

Tip in 24 peeled raw king prawns and cook over a high heat, stirring

frequently, for about 3 minutes until they turn pink.



STEP 5

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3

minutes until they just start to soften.



STEP 6

Drain the linguine pasta and sugar snap peas well, then toss into the

prawn mixture.



STEP 7

Tear in a handful of basil leaves, stir, and season with salt and pepper.



STEP 8

Serve with mixed salad leaves drizzled with the lime dressing, and

warm crusty white bread.