About this recipe:Linguine pasta and sautéed prawns bathed in an earthy basil tomato sauce and sprinkled with crumbled feta cheese. Ready in less than 1/2 hour yet still a healthy and yummy seafood pasta dish.
225g linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium prawns, peeled and deveined
1 (400g) tin chopped tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
125g crumbled feta cheese
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Method Prep:15min › Cook:12min › Ready in:27min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the prawns and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
I made this dish recently but added a few ingredients. To the chopped tomatoes I added half a small jar of red peppers in brine and liquidised to make a fat free sauce. I used one cal spray oil to fry minced garlic cloves on a low heat then added the peeled prawns. After a few mins I added hot chilli powder to taste as I like the extra heat, pored in the tomato mixture and the tagliatelle to heat through and added the basil at the end. Really tasty with the pepper sauce. No cheese added. - 07 May 2015