Linguine with Prawns and Sugar Snap Peas

    Linguine with Prawns and Sugar Snap Peas


    81 people made this

    A quick and easy pasta dish with a little bite. Adjust the chilli oil to your own spice level or if not available, add finely chopped fresh red chilli or dried red chilli flakes.

    Serves: 8 

    • 500g linguine pasta
    • 2 tablespoons olive oil
    • 1 teaspoon chilli oil
    • 750g medium raw prawns, peeled and deveined
    • 500g sugar snap pea, trimmed
    • 2 large cloves garlic, crushed
    • 375ml (1½ cups) dry white wine
    • 3 tablespoons reserved pasta water
    • 1 tablespoon unsalted butter
    • 1 tablespoon fresh lemon juice
    • small handful chopped basil leaves

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add linguini and cook for 8 to 10 minutes or until al dente. Drain, reserving 3 tablespoons pasta water.
    2. Meanwhile,heat the olive oil and chilli oil in a wok or frying pan over medium-high heat. Mix in the prawns, peas, and garlic. Cook and stir for 2 minutes, until prawns are almost opaque. Remove from heat, and set aside in a bowl.
    3. Pour the wine into the pan, and bring to a boil. Cook until reduced by one-third. Return prawns, peas, and garlic to the pan, stir in the reserved pasta water and continue to cook and stir until prawns are opaque. Remove from heat, and mix in the butter, lemon juice and basil. Toss with the cooked pasta to serve.

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