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Chilli & fennel prawn linguine

Chilli & fennel prawn linguine

By Hannah Chin
5’ Prep time
10’ Cook time
15’ Total time
424 Calories
2 Serving

Summary

This is such a quickly assembled pasta dish, perfect for when time is short. the leftover linguine can be frozen for another time.
Hannah Chin 0 Followers

Step by Step

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Step 1

Bring a large saucepan of lightly salted water to the boil, ready to cook the linguine. Pat the prawns dry between several sheets of kitchen paper, then transfer to a food processor. Blend briefly until chopped into small pieces.
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Step 2

Lightly toast the fennel seeds in a dry frying pan, then turn out onto a plate. Add 1 tsp oil to the pan and fry the prawns for 1-2 minutes, stirring until pink and opaque and cooked through. Stir in the garlic, chilli, lime zest, fennel seeds and ½ the parsley. Season and remove from the heat.
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Step 3

Cook the linguine for 3 minutes, until just tender. Drain well and tip into the frying pan. Reheat briefly, turning the ingredients to combine. Transfer to plates, scatter with the remaining parsley and drizzle with the lime juice and remaining oil. Serve with the sweet salad and lime wedges.

Ingredient

  • Red chilli
    Red chilli
    1
  • Garlic
    Garlic
    2 clove/s
  • Fennel seeds
    Fennel seeds
    1 tsp
  • Essential olive oil
    Essential olive oil
    1 tbsp
  • Essential lime
    Essential lime
    1
  • Frozen essential raw king prawns
    Frozen essential raw king prawns
    250 grams
  • Essential linguine
    Essential linguine
    500 grams
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
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