Chilli Oil Prawn Linguine

• Linguine(320 g)
• Shrimp(400 g)
• Cherry Tomatoes(250 g)
• Garlic(4 cloves)
• Fresh parsley(15 g)
• Lemon(1)
• Chili Oil(3 tbsp)
• Olive oil(1 tbsp)
• Butter(20 g)
• Parmesan(30 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, finely slice {Garlic}, halve the {Cherry Tomatoes}, chop the {Fresh parsley}, and zest and juice {Lemon}. Pat the {Prawns} dry and season with {Black pepper}.

   ~10 min

2. 2

   Cook {Linguine} in the boiling water until just shy of al dente, about 8 minutes. Reserve 200ml pasta water, then drain.

   ~8 min

3. 3

   While the pasta cooks, heat {Olive oil} and {Chili Oil} in a large frying pan over medium-high heat. Add {Prawns} and cook for 2 minutes, tossing once, until just turning pink. Transfer to a plate.

   ~3 min

4. 4

   Lower the heat to medium. Add {Garlic}, {Cherry Tomatoes}, {Salt} and the lemon zest, and cook for 4 minutes until the tomatoes soften and release some juice. Stir in {Butter} and a splash of reserved pasta water to make a glossy sauce.

   ~4 min

5. 5

   Add the drained linguine, cooked {Prawns}, lemon juice and most of the {Fresh parsley}. Toss for 2 minutes, adding a little more pasta water as needed, until the sauce lightly coats the pasta and the prawns are cooked through.

   ~2 min

6. 6

   Divide between bowls and finish with the remaining parsley and {Parmesan}, if using.

   ~1 min