Beautifully fresh and simple king prawn pasta with chilli and garlic. With sautéed vegetables and a drizzle of lemon, it’s a radiant dish with a light kick.
Preparation:
To cook:
Level: Easy
Serves: 1
Ingredients
- 85 grams uncooked linguine
- 50 grams Broccoli, cut into very small florets
- 1 tbsp Olive oil
- 200 grams Jumbo shrimp, raw, peeled
- 40 grams Shallots, finely diced
- 1 clove crushed garlic
- ¼ whole Hot pepper, according to your preference for heat, finely chopped
- 50 grams Zucchini, thinly sliced using a quick peeler
- 20 grams Spring onion, julienned
- 1 tbsp Coriander
- ½ whole Lemon
Preparation
Bring a medium pot of salted water to a boil. If boiling quickly, add the linguine and a drizzle of olive oil to prevent the pasta from sticking. Use a wooden spoon to push it into the pan. Bake for about 10 minutes following package directions.
Three minutes before the pasta is done cooking, add the broccoli to the water. When finished, drain in a colander.
While the pasta cooks, add the olive oil to a wok over medium-high heat. Once hot, add the prawns. Cook for about 3 to 4 minutes, until pink.
Once the prawns, add the shallots to the wok and sauté for a few minutes. Add garlic and chilli to wok. If things get a little dry, add another drizzle of olive oil. Cook for another 2 minutes then add the zucchini and cook for another 2 minutes.
Add the drained linguine and broccoli to the wok and mix everything together. Add the spring onions. Stir around the pan for about a minute to make sure everything is well combined and heated through.
Finally, add the cilantro and a squeeze of lemon and stir one last time before pouring onto a plate to serve.
