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Plated meal

Chilli Prawn Linguine with Fresh Basil & Cherry Tomatoes

  • Spicy
  • Seafood
  • Pasta
  • Low Calorie
  • Meat
  • Italian
  • Contains Dairy

This beautiful Italian dish is full of fresh flavours with a subtle kick. You can add as much or as little chilli as you like to find a spice level that is perfect for you.

Nutrition Per Portion

  • Calories

    658

  • Carbs

    79g

  • Fat

    17.8g

  • Fibre

    5.6g

  • Protein

    44.9g

  • Sugar

    9.3g

  • 0.0 min

    Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of water to use later.

  • 1.0 min

    Give the prawns a rinse in cold water to ensure they are thoroughly cleaned.

  • 2.0 min

    Thinly slice the red onion.

  • 3.0 min

    Crush the garlic cloves.

  • 3.5 min

    De-seed and thinly slice the red chilli. Keep the seeds if you wish to make this dish more spicy.

  • 4.0 min

    Reserve some a few of the fresh basil leaves for garnishing, and shred the remaining fresh basil leaves.

  • 4.5 min

    Add the linguine to the now boiling water and cook until al dente (10 mins).

  • 5.0 min

    Use a peeler to lightly shave the parmesan into delicate flakes.

  • 5.5 min

    Heat the oil in a pan over medium heat.

  • 6.5 min

    Add the prawns and cook for 30 seconds on each side until they start to change colour. Transfer the prawns to a bowl.

  • 7.5 min

    Add the onion, garlic and chilli (Add the seeds if you would like this dish to be spicy) for 1-2 minutes, or until the onions have softened.

  • 9.5 min

    Stir in the tomato passata, cherry tomatoes and chicken stock.

  • 10.5 min

    Season the sauce with salt and pepper.

  • 11.0 min

    Bring to the boil, then lower the heat and simmer for 3-4 minutes.

  • 14.0 min

    Stir in the shredded basil and prawns.

  • 14.5 min

    Add small amounts of the tomato paste a time to thicken to the desired consistency.

  • 15.0 min

    Drain the linguine.

  • 15.5 min

    Add the now cooked linguine to the sauce mixture and toss to combine.

  • 16.5 min

    Serve topped with the whole fresh basil leaves and shaved parmesan.

  • Ingredients

    Tomato Paste

    Parmesan Cheese

    shaved

    Tomato Passata

    Fresh Basil

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Cherry Tomatoes

    halved

    Fresh Red Chilli

    thinly sliced use according to taste

    Garlic

    crushed

    Red Onion

    thinly sliced

    Olive Oil

    1 tablespoon per person

    Linguine Pasta

    Prawns

    cut into 2cm pieces

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