Lemon Chilli Prawn Linguine

I decided to make a slight amendment to my prawn linguine recipe, and boy is it good!! The lemon and chilli work in perfect harmony and makes this dish fresh and tasty.

It's quick and easy to make and it's full on flavour, perfect for a midweek dinner after work or on the weekend if trying to impress friends/loved ones!

I butterflied my prawns but you don't need to if you're short on time!

The below is based on a serving for 2 people:

Ingredients:

• Linguine or spaghetti (enough for 2)
• Olive oil
• 2 crushed garlic cloves
• Dried chilli flakes (to taste...I love it hot, hot, hot!!)
• 1 pack of king prawns, deveined and butterflied
• Juice and zest of 2 lemons
• Fresh or frozen basil
• Crème fraîche
• Ground black pepper
• Fresh Parmesan (optional)

Start off by putting the linguine in a saucepan filled with salted water with some olive oil (the oil helps to ensure the pasta doesn't stick), put on to boil.

Once the pasta is almost cooked, put a large frying pan on the stove and add a little olive oil. Once heated, add the crushed garlic. Cook for a few minutes on a low heat then add the prawns and toss to cover them in the olive oil and garlic then add the chilli flakes and plenty of ground black pepper.

Add the lemon juice and zest and ensure it is all coated. Cook for a few minutes, then add the chopped basil leaves.

Add 2 to 3 tablespoons of crème fraîche and ensure it has melted and all mixed well. You want a thick sauce.

Once the pasta is cooked, drain then add to the prawns and stir to incorporate everything together. Add some grated fresh parmesan and mix.

Serve up then add more parmesan and black pepper.

Enjoy & bon appétit!


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