About this recipe:A quick and easy prawn pasta dish with bright green peas and plenty of citrusy flavour. Adjust the chilli oil to your own spice level.
450g uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chilli oil
650g medium prawns, peeled and deveined
400g sugar snap peas
2 large cloves garlic, minced
350ml dry white wine
60ml reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon freshly chopped basil
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Method Prep:20min › Cook:10min › Ready in:30min
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 60ml liquid.
Heat the olive oil and chilli oil in a wok or frying pan over medium-high heat. Mix in the prawns, peas and garlic. Cook and stir 2 minutes. Remove from heat, and set aside.
Pour the wine into the pan, and bring to the boil. Cook until reduced by 1/3. Return prawns, peas and garlic to pan and stir in the reserved pasta water. Continue to cook and stir until prawns are cooked through. Remove from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.