Lemon and chilli prawn linguine
Ingredients
375g (13oz) dried linguine or spaghetti
15g (½oz) butter
1tbsp olive oil
1 garlic clove, finely chopped
2 spring onions, thinly sliced
2 red chillies, deseeded and thinly sliced
450g (1lb) frozen large peeled prawns, thawed
2tbsp lemon juice
2tbsp finely chopped fresh coriander
A prawn and pasta dish with a real kick
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Method
1 Cook the pasta according to the packet instructions in a large saucepan of salted boiling water until al dente. When the pasta is about half cooked, melt the butter with the oil in a large non-stick frying pan. Add the garlic, spring onions and chillies and cook, stirring, for 2-3 minutes. Add the prawns and cook briefly until heated through. Pour in the lemon juice and stir in the coriander until well mixed, then remove from the heat and set aside.
2 Drain the pasta and toss it with the prawn mixture, either in the frying pan (if it's large enough) or in a large warmed serving bowl. Season well with salt and freshly ground black pepper and serve immediately.
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