Chilli Prawn Linguine

2 standard portions

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Ingredients

• 150 g Linguine
• 1 tsp Olive oil
• 180 g King prawns (cooked)
• 1 pinch Fine sea salt
• 1 pinch Ground black pepper
• 2 Shallots (finely diced)
• 2 Garlic cloves (crushed)
• 0.5 tsp Red chilli flakes
• 400 g Chopped tomatoes (canned)
• 4 Sun-dried tomatoes (chopped)
• 30 g Watercress, rocket (arugula) and spinach mix
• 0.25 Lemon (juice only)
• 5 g Fresh parsley (chopped)

Method

1. Cook 150 g Linguine according to the packet instructions - normally 8-10 minutes.
2. Heat 1 tsp Olive oil and add 180 g King prawns. Season with 1 pinch Sea salt and 1 pinch Ground black pepper. Cook for 2 minutes and then set aside.
3. To the same pan, add 2 Shallots, 2 Garlic cloves and 0.5 tsp Red chilli flakes. Cook on a low heat for 2 minutes.
4. Add 400 g Chopped tomatoes, 4 Sun-dried tomatoes and continue to cook for 4 minutes.
5. Add 30 g Watercress, rocket (arugula) and spinach mix, 5 g Fresh parsley and the juice of 0.25 Lemon. Stir until the leaves have wilted.
6. Drain the linguine, reserving 50ml/0.25 cup of the pasta water.
7. Add the linguine, pasta water and cooked prawns to the sauce and toss until the pasta and prawns are coated. Serve with more parsley.