vrijdag 22 november 2013

Lemon and Chili Prawns Linguine (Kopie)

Yield: 4 persons
16 prawns
400g dried linguine
4 tbsp olive oil
3 garlic cloves, peeled and chopped
2-3 red chillies, deseeded and chopped
150g cherry tomatoes, quartered
2 tsp lemon zest
125ml lemon juice
salt and pepper

5-6 black olives, chopped
a handful of watercress

1. Remove the heads and shells from the prawns, leaving the tails on. Slice them down the back - without cutting right through, then open them out and remove the vein. Season the prawns with salt and pepper. Set aside.

2. Bring a large saucepan of water to the boil. Add the linguine and cook according to the instructions or until they are al dente. Drain.

3. Heat up a pan and put 1 tbsp of the olive oil, add the prawns and cook until they turn pink/orange and slightly golden remove and keep warm. Use back the same pan and put the rest of the olive oil, add the garlic and cook until fragrant but not brown. Add the chopped chilies and fry for 1 minute until fragrant.

4. Then, add the tomatoes and fry for 1-2 minutes. Add the lemon zest and lemon juice and season well. Cook for another 2 minutes.

5. Add the linguine to the pan and toss together well. Divide between 4 warmed pasta bowls. Garnish with chopped dark olives and watercress.


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