Prawn Linguine


This is a very simple seafood pasta dish with prawns, chilli, tomato and parsley. It only takes 15 minutes to make and we know you're going to love it.

Watch Rick cook this simple dish

Ingredients and method

250g dried linguine
1 vine-ripened tomatoes, skinned and diced
12 raw black tiger prawns
1 tablespoon chopped parsley
50ml extra virgin olive oil
1 red chilli, chopped
1 garlic clove, roughly chopped
Sea salt and freshly ground black pepper

Start by peeling the prawns.

Skin and dice the tomato following the method below.

Cook the pasta in a large pan of boiling, well-salted water (1 1/2 teaspoons of salt per litre) for 7 – 8 minutes or until al dente.

Meanwhile, start to fry the garlic, chilli and prawns in extra virgin olive oil. After a few minutes, add the tomatoes and parsley, season with salt and pepper and continue to warm through over a gentle heat.

Drain the pasta, return to the pan with the sauce and briefly toss together. Season to taste. Divide between 2 warmed plates and serve immediately.

Skinned and diced tomatoes:

Plunge the tomatoes into boiling water or cover them with boiling water from the kettle and leave for about 30 seconds, until the skins split. This will happen more quickly the riper the tomatoes are.

Drain, cover with cold water and then peel off the skins. Cut the flesh into small pieces or neat dice, depending on the dish you need them for.

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