Chilli prawn and spinach linguine

Name: Chilli prawn and spinach linguine
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Easy
June 2008

Easy
June 2008

Test kitchen approved

Serves 4
Ready in 20 min

This chilli, prawn and spinach linguine is full of flavour and easy to prepare, plus it’s low in calories and fat and rich in vitamin C.

Nutrition: per serving

Calories: 397kcals
Fat: 5.4g (0.8g saturated)
Protein: 24.8g
Carbohydrates: 65.9g (11.3g sugar)
Salt: 0.5g

Nutrition: per serving

Calories: 397kcals
Fat: 5.4g (0.8g saturated)
Protein: 24.8g
Carbohydrates: 65.9g (11.3g sugar)
Salt: 0.5g

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Ingredients

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

Method

Cook the linguine according to the pack instructions until al dente. Drain, reserving a little of the cooking liquid.
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.
Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.