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Chili Prawn Linguine

 INGREDIENTS:

  1. Prawns 400 grams (cleaned and deveined)
  2. Linguine Pasta 300-350 grams
  3. Garlic Cloves 5-6 finely chopped
  4. Chili Flakes 1/2 tsp
  5. Red Chili 2 chopped
  6. Oil 3 tbsp
  7. Butter 1 tbsp
  8. Salt and black pepper to taste
  9. Lemon Juice 1 tbsp
  10. Pasta cooking water (reserved) 
  11. Chili Oil 1 tsp
  12. Cherry Tomatoes 400 grams (halved)
  13. Garlic Cloves 5-6 (whole, peeled for paste)
  14. Sugar 1 tsp
  15. Parsley 1 tsp

METHOD:

Serving Size:5-6

Toss the cherry tomatoes, whole garlic cloves, 2 tbsp of oil, salt, chili flakes, and sugar in a bowl. Place them on a baking sheet. Roast in a preheated oven at 200 degrees Centigrade for 20-25 minutes until the tomatoes are charred at the edges and the garlic is soft. Blend them and set aside.

Boil linguine in salted water until al dente. Set aside 1/2–1 cup of the pasta cooking water, then drain the pasta.

Heat the remaining oil and butter in a pan over medium heat. Add minced garlic, chili flakes, and chopped chilis. Sauté them until fragrant.

Add the prawns and cook for 2–3 minutes on each side, until they turn pink and are just cooked through. Remove the prawns to a plate.

Stir in the roasted tomato paste into the pan. Add lemon juice, cooked linguine, and 1/2 cup of reserved pasta water. Simmer for 2-3 minutes and toss until the sauce coats the pasta evenly.

Return prawns to the pan and mix well. Adjust with more pasta water if required. Sprinkle parsley and season with salt and pepper. 

Drizzle chili oil over the top and serve immediately, accompanied by lemon wedges.









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