Name: Lemon pasta with garlic prawns
Yield: Serves 2
Ingredients: 200 g (7 oz) linguine; 1 tablespoon snipped chives; 60 ml (2 fl oz/¼ cup) light olive oil; 2 tablespoons lemon juice; 2 garlic cloves, finely chopped; 1 handful flat-leaf (Italian) parsley leaves; 250 g (9 oz/1 punnet) cherry tomatoes, halved; 6 basil leaves; 12 raw king prawns (jumbo shrimp), peeled and deveined, tails left intact; 2 long red chillies, seeded and finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Midweek meals are often those dishes that we just throw together without too much thought, and this one has become one of my favourites. The flavours are fresh but the pasta makes it comforting, and although the ingredients are simple, the prawns make it feel a bit special. It’s the perfect Wednesday night pick-me-up.

Ingredients

2 tablespoons lemon juice
200 g (7 oz) linguine

Method

Bring a large saucepan of salted water to the boil and add 1 tablespoon of the lemon juice, then add the linguine. Cook until al dente, then drain the pasta and return to the warm saucepan.

Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chilli and garlic, stir to com