Ingredients

The following ingredients have 2 Servings
  • 200g linguine
  • 50g salted butter
  • 1 clove garlic, crushed
  • 1 shallot, finely chopped
  • dried chilli flakes, a pinch
  • 2 plum tomatoes, finely diced
  • 200g raw peeled prawns, deveined and butterflied
  • a small bunch chopped flat-leaf parsley
  • 1 lemon, juiced

Instruction

  • Cook the linguine in boiling salted water.
  • Meanwhile, heat the butter in a frying pan and cook the garlic and shallot gently until the shallot is softened.
  • Stir in the chilli and plum tomatoes, and cook for 3-4 minutes, then stir in the prawns and cook until pink.
  • Stir in the parsley and lemon juice.
  • Drain the pasta and tip into the prawn pan along with a splash of cooking water and lots of seasoning.
  • Toss and serve in bowls.