Prawn Linguine

This is a dish I have had a few times whilst in an Italian restaurant and wanted to recreate myself.

I have tweaked it slightly by adding the avocado (I have a slight obsession for them!) and have cooked this a few times for friends/family and they always ask me for the recipe.

If you can handle your spice then feel free to substitute the dried chilli flakes for fresh chilli. Alternately, if you don’t like heat at all then omit the chilli altogether, it tastes just as nice without it!

You could use courgetti instead of the pasta and use reduced fat crème fraîche for a more healthy alternative.

The below is based on a serving for 2 people:

Ingredients:

• Linguine or spaghetti (enough for 2)
• Olive oil
• 1 shallot, finely sliced
• 2/3 crushed garlic cloves
• Dried chilli flakes (to taste)
• 1 pack of king prawns
• Lemon juice
• Fresh or frozen basil (coriander works well also, I alternate between the two to change it up slightly)
• Crème fraîche
• 14 cherry/plum tomatoes (left whole or cut in half depending on the size)
• 1 avocado (half per person)
• Ground black pepper
• Fresh Parmesan (optional)

Start off by putting the linguine in a saucepan filled with water, put on to boil.

Once the pasta is almost cooked, put a pan on the stove and add 2 tablespoons of olive oil. Once heated, add the chopped shallots and crushed garlic. Cook for a few minutes on a low heat then add the prawns and toss to cover them in the olive oil with garlic & shallots.

Add some lemon juice to taste, chilli, basil, tomatoes and ground black pepper.

Add 3 to 4 tablespoons of crème fraîche and ensure it has melted and all mixed well.

Once the pasta is cooked, drain then add to the prawns and stir to incorporate everything together.

Serve up then add the sliced avocado on top, add more black pepper and the Parmesan (if using).

Enjoy & bon appétit!