Tomato, chilli, mint and prawn linguine

A punchy pasta dish that’s on the table in just 15 minutes. 

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15


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.