For an elegant and tasty dinner option, what could be nicer than tiger prawns, good quality linguine, garlic and chilli. This is a standby of mine for a super quick meal. While the pasta is cooking, you can prepare the rest of the ingredients and then, within minutes, toss it all together and serve.
Ingredients
| ¼ cup | Olive oil, plus a drizzle on the finished dish |
| 1 | Long red chilli, chopped finely |
| 4 | Garlic cloves, sliced thinly |
| 6 | Baby fennels, sliced lengthways |
| 400 g | Tiger prawns, raw, with tails on (Main) |
| 1 | Lemon, zest and juice |
| 100 g | Feta, crumbled |
| 1 cup | Chopped tomatoes |
| 12 | Black olive |
| 1 cup | Basil leaves, plus a little extra for garnish |
| 200 g | Linguine pasta |
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Directions
- Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.
- Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.
- Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves
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