Garlic N Chilli Prawn Linguine

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Garlic and Chilli Prawn Linguine is a delicious pasta dish made with prawns, garlic, chili, olive oil, and linguine pasta. It’s a simple yet flavourful recipe that can be made in just a few minutes, making it a great option for a quick and easy weeknight dinner.

To make Garlic and Chilli Prawn Linguine, linguine pasta is cooked al dente and then tossed with a garlic and chili-infused olive oil sauce. The prawns are then added and cooked until they turn pink and opaque. The dish is garnished with fresh herbs such as parsley and a sprinkle of Parmesan cheese for added flavour.

The garlic and chili-infused olive oil give the dish a robust and aromatic flavour. The prawns add a delicate sweetness and a nice texture to the dish. The linguine pasta serves as a perfect base for the flavoursome sauce and prawns.

Garlic and Chilli Prawn Linguine is a delicious and satisfying meal that’s perfect for any occasion. It’s a great way to enjoy the flavours of the sea and pasta together.

Ingredients

1 kilo raw green prawns , de-veined with tail on .6 freshly crushed cloves of garlic2 tbs crushed fresh chilli100g butter2 tbs olive oil1 cup of freshly chopped basil1.5 cups lemon juice1 tsp salt and pinch of pepper . Or to taste.

Steps

In a large pot bring your water to a boil and add plenty of salt to the water and cook the pasta according to packet instructions..While the pasta is cooking get the base readyIn the @essteeleau per Amore pan , add the olive oil and melt butter and add garlic and chilli paste until fragrant .Add the prawns and cook few mins one side , few mins next side add salt n pepper and then add the fresh basil and fry a few mins .Once you add the prawns lower the heat half way , let it cook low n slow so the butter doesn’t dry up .Add the lemon juice and turn down heat and let that simmer a few mins . Turn off heat and thenWith large tongs take out cooked pasta slowly and add it to the pan stirring it with the prawns .Top with fresh parsley and enjoy !Very quick meal so have all the ingredients ready to go .I don’t recommend you overcrowd your pan , cook them in 2 seperate batches using half the ingredients each time .