Fragrant Prawn Linguine
Prawns offer protein and essential omega 3 fatty acids here, whilst the fresh flavours from chilli, garlic, ginger and lemon offer vitamin C, quercetin bringing anti-inflammatory as well as antiviral properties to the dish.
- 4 tbsp olive oil
- king prawns shelled
- 400g linguine
- cherry tomatoes
- tenderstem broccoli spears x 6
- 1 chilli
- 2 inch piece of fresh ginger
- 3 garlic cloves
- 1 onion
- 1 bunch of parsley
- salt and pepper
- 1 lemon
- Put a large pan half full with water on a high heat and bring to the boil.
- Meanwhile, finely chop the onions, garlic and ginger. Cut red chilli in half lengthways, take out the majority of seeds and chop.
- Roughly chop the parsley and cut cherry tomatoes in half.
- Chop broccoli into inch sized pieces.
- Once water is boiling, add linguine with a pinch of salt. Cook for 6 minutes and whilst it is still undercooked, add broccoli and continue boiling for another 4 minutes.
- Whilst pasta cooks, take a large saucepan onto a medium-high heat and add olive oil
- Add onions to the saucepan with a pinch of salt and pepper
- Once they are soft and transparent (around 2 minutes) add garlic, ginger and chilli.
- Add cherry tomatoes and the prawns. Make sure prawns have plenty of room.
- Cook prawns for 3-4 minutes until they are pink and cooked through and cherry tomatoes have softened.
- Pour/ladle about 50ml of the pasta water into the saucepan and simmer for 2 minutes.
- Drain pasta and broccoli into a colander and then put back into the original pan.
- Add the contents of the large saucepan into the pasta.
- Add half the parsley and mix all ingredients over medium heat.
- Squeeze in lemon juice, add more black pepper and serve with the extra parsley on top for garnish