Chilli & fennel prawn linguine

Name: Chilli & fennel prawn linguine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 g pack fresh Essential Linguine; 250 g pack frozen Essential Raw King Prawns, defrosted; 1 tsp fennel seeds, to taste; 1 tbsp Essential Olive Oil; 2 clove/s garlic, finely chopped; 1 red chilli, finely chopped; 1 Essential Lime, finely grated zest, plus juice of 1/2 and ½ in wedges; 25 g pack chopped flat leaf parsley, finely chopped; Essential Sweet Salad, to serve

This is such a quickly assembled pasta dish, perfect for when time is short. The leftover linguine can be frozen for another time.

5 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 500g pack fresh Essential Linguine
250g pack frozen Essential Raw King Prawns, defrosted
1 tsp fennel seeds, to taste
1 tbsp Essential Olive Oil
2 clove/s garlic, finely chopped
1 red chilli, finely chopped
1 Essential Lime, finely grated zest, plus juice of 1/2 and ½ in wedges
½ x 25g pack chopped flat leaf parsley, finely chopped
Essential Sweet Salad, to serve

Bring a large saucepan of lightly salted water to the boil, ready to cook the linguine. Pat the prawns dry between several sheets of kitchen paper, then transfer to a food processor. Blend briefly until chopped into small pieces.
Lightly toast the fennel seeds in a dry frying pan, then turn out onto a plate. Add 1 tsp oil to the pan and fry the prawns for 1-2 minutes, stirring until pink and opaque and cooked through. Stir in the garlic, chilli, lime zest, fennel seeds and ½ the parsley. Season and remove from the heat.
Cook the linguine for 3 minutes, until just tender. Drain well and tip into the frying pan. Reheat briefly, turning the ingredients to combine. Transfer to plates, scatter with the remaining parsley and drizzle with the lime juice and remaining oil. Serve with the sweet salad and lime wedges.

Cook’s tip

Our Essential citrus fruit comes ‘waxed’ – this edible coating is used to help the fruit maintain its freshness for longer. When zesting, scrub it under warm running water, then dry thoroughly, before use. We also sell unwaxed fruits.

Typical values per serving when made using specific products in recipe