Prawn pasta
This rich pasta is meant for sharing – but choose a dinner companion who doesn’t mind getting messy! (You can, of course, also peel the prawns first if you prefer.)
Serves 2 • Preparation time: 15 minutes
• Cooking time: 10–15 minutes
• 15ml each butter and oil• 12 large prawns, deveined• 1 small chilli, seeded and finely chopped• 1 knob ginger, peeled and finely chopped• 2 garlic cloves, peeled and finely chopped• 15ml mild curry powder• 6 plum tomatoes, roughly chopped• 150–200g linguine pasta, cooked al dente• zest of 1 lemon• a handful of fresh basil or coriander, shredded 1 Heat the butter and oil in a pan until the butter begins to foam, then add the prawns. Fry until bright pink on one side. Turn the prawns over and add the chilli, ginger, garlic, curry and tomatoes.…
