This rather delightful prawn dish uses prawns, mangetout and plenty of citrus to create a fabulous teatime dish that is just perfect for midweek meals, as it takes less than 20 minutes to cook.
- 450g linguine
- 400g mangetout
- 650g prawns, deveined, ready to cook
- 2 tbsp. oil
- 1 tsp. chilli oil
- 2 large garlic cloves, minced
- 350ml white wine
- 60ml pasta water
- 1 tbsp. butter
- 1 tbsp. lemon juice
- 1 tbsp. chopped basil
Cook linguine according to packet instructions in boiling salted water until tender.
Meanwhile, heat oil and chilli oil in a large frying pan. Fry garlic for a minute or two, then add prawns and fry until pink. Add the wine, butter, lemon juice and pasta water. Bring to the boil, reduce to a simmer and cook until reduced to a third.
Add the pasta, toss to coat, then sprinkle with basil to serve.