Garlicky Prawn Linguine

• Linguine(300 g)
• King Prawns(400 g)
• Garlic(5 cloves)
• Cherry Tomatoes(250 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Butter(30 g)
• Olive oil(1 tbsp)
• Chili flakes(½ tsp)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 {Cherry Tomatoes}, roughly chop {Fresh parsley}, and zest and juice {Lemon}.

   ~8 min

2. 2

   Cook {Linguine} in the boiling water until just al dente, about 9 minutes. Reserve 250ml pasta water, then drain.

   ~9 min

3. 3

   While the pasta cooks, heat {Olive oil} and {Butter} in a large skillet over medium heat. Add {Garlic} and {Chili flakes} and cook for 1 minute until fragrant. Stir in {Cherry Tomatoes}, {Salt}, and {Black pepper} and cook for 3 minutes until the tomatoes soften and slump.

   ~4 min

4. 4

   Add {Prawns}, half the lemon juice, and 150ml reserved pasta water. Simmer for 3 minutes, stirring, until the prawns are pink and curled and the liquid turns glossy.

   ~3 min

5. 5

   Add the drained linguine, {Fresh parsley}, the lemon zest, and a splash more pasta water if needed. Toss for 2 minutes until the sauce lightly coats every strand and the prawns are folded through the pasta. Taste and add more lemon juice if you like.

   ~2 min

6. 6

   Serve the garlicky prawn linguine straight away with the remaining parsley scattered over the top.