A quick and easy tasty supper. Perfect mid week. Tasty prawns, chilli and olives with linguine. A few ingredients are all you need.
You’ll need for 2 –
- 150g raw prawns
- 100g cherry tomatoes
- 1 small red chilli deseeded and finely sliced
- 2 cloves garlic finely chopped
- 6-8 green olives sliced
- 200g linguine
- 2 handfuls of fresh spinach
- zest of a lime
- salt and black pepper
- olive oil
Fill and boil your kettle. When boiled, pour the water into a deep saucepan add salt and boil the linguine according to the packet instructions, usually about 12 minutes until al dente.
Fry the garlic, olives, tomatoes, chilli, and lime zest gently in a little olive oil for a few minutes until soft. Season with salt and pepper.
When the linguine is just al dente, throw the spinach into the pan for 30 seconds, then drain but retain a little of the pasta water to add to the frying pan in a minute.
Add the prawns to the tomatoes and stir for a few minutes until the prawns are cooked through and pink. Add the drained pasta and spinach and mix everything together well.
Serve with a squeeze of lime juice, a little more seasoning if required and a little of the pasta water if necessary to keep everything nice and moist.