Ingredients
7 oz fresh linguine
2 oz butter
2 cloves garlic - crushed
1 red chilli - finely chopped
1 onion - finely chopped
8 oz raw tiger prawns, peeled
Juice of 1 lemon
Handful fresh parsley, chopped
Handful fresh cilantro, chopped
Handful fresh dill, chopped
Olive oil
Salt & fresh ground pepper
Preparation
Boil linguine according to packet instructions until al dente, set aside.
Heat butter in frying pan until bubbling. Add crushed garlic, chopped chilli and onion, cook until softened. Stir in the prawns, lemon juice and herbs and cook for 3-4 minutes (or until pink). Pour the sauce over the cooked and drained pasta and gently toss so it’s well-coated then drizzle with olive oil. Heat into warmed serving bowls, season with salt and pepper and serve.
