Chilli prawn and spinach linguine

  • Serves 4
  • Ready in 20 min
  • Easy
This chilli prawn and spinach linguine is a tasty and easy to prepare dish, is low in calories and fat, and rich in vitamin C.

Nutritional info per serving

  • Calories397kcals
  • Fat5.4g (0.8g saturated)
  • Protein24.8g
  • Carbohydrates65.9g (11.3g sugar)
  • Salt0.5g

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  • 300g linguine
  • 1 tbsp extra-virgin olive oil
  • 500g cherry tomatoes
  • 300g raw tiger prawns, shelled
  • 75g Peppadew peppers in oil (from major supermarkets), drained and quartered
  • 4 large garlic cloves, thinly sliced
  • 1 mild red chilli, finely chopped
  • 120g baby spinach leaves
  • 16 fresh basil leaves, shredded
  • 1½ tbsp aged balsamic vinegar


  1. Cook the linguine according to the pack instructions until al dente. Drain, reserving a little of the cooking liquid.
  2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and tomatoes and cook, stirring, for 2 minutes. Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli, cook for 1 minute or until the prawns are cooked. Remove from the heat.
  3. Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.

From June 2008

Main Ingredients:

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