Save to your scrapbook
Tomato, chilli, mint and prawn linguine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A punchy pasta dish that’s on the table in just 15 minutes.
150g essential Waitrose linguine
150g essential Waitrose raw king prawns
2 ½ tbsp olive oil
½ lemon, juice
2 garlic cloves,thinly sliced
2 tomates, roughly chopped
1 red chilli, finely sliced
small handful mint leaves, shredded
40g essential Waitrose feat, crumbled
1. Cook the linguine in a large pan of boiling water for 9 minutes. Meanwhile, toss the prawns with ½ tbsp. oil; season. Heat a frying pan over a high heat, until smoking. Toss in the prawns and fry for 1 minutes, then turn and fry for 30 seconds more. Sprinkle in ½ the lemon juice and tip out of the pan into a bowl; set aside.
2. Return the pan to the heat for 2 minutes. Drain the pasta, reserving a cupful of the cooking liquid.
3. Stir the pasta and 3 tbsp cooking liquid into the tomatoes and toss together over a high heat, until you have a glossy sauce coating the pasta. Stir through the prawns, mint and remaining lemon juice, top with the feta and serve.
Typical values per serving: