Prawn Linguine

Servings: 2

1/3-1/2 box linguine

1 tbsp olive oil

10-16 prawns, peeled and deveined

salt and pepper

2-3 cloves garlic, minced

1/2 tsp red chili flakes

1 cup cherry tomatoes, halved

1/3 cup white wine (or chicken stock)

2 tbsp lemon juice

optional: 2 tbsp whipping cream

1 cup greens (eg spinach, arugula, kale)

optional: 2 tbsp parmesan

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 1/2 cup pasta water.

2. In a large pan, heat oil over medium heat. Add prawns and season with salt and pepper. Cook on both sides until prawns turn pink, about 3 minutes. Remove from pan and reserve on a plate.

3. If needed, add another splash of oil to the pan. Add garlic and chilli flakes and cook until fragrant, about 30 seconds.

4. Add tomatoes and cook until beginning to soften, about 3 minutes. Season with salt and pepper.

5. Add wine and cook until mostly reduced, about 3 minutes.

6. Add lemon juice, and whipping cream, if using. Let simmer another minute or two until sauce is thickened.

7. Add prawns back to the pan with greens. Also add pasta with 1 or 2 tablespoons of reserved pasta water, and toss to coat. If sauce is too thick, add additional pasta water.

8. Optional: garnish with grated parmesan before serving.

https://www.delish.com/uk/cooking/recipes/a30219265/creamy-shrimp-linguine-tomatoes-kale-lemon-zest-recipe/