This dish was everything I thought it would be. I like to let the kids help themselves to food from the table and generally serve it in such a way that they can control how much they take which sometimes leaves a few rouge prawns left in the central dish which we then have the fun of bargaining and cajoling to be the lucky person who gets to finish them off. My husband is also of a generous nature and will often lose his share of tiger prawns just because he would rather make the girls happy than enjoy them himself.
This is also really light; the dish leaves you feeling comfortable satisfied but not over full.
- 280g Linguine
- 200g Sugar snap peas
- 2 Tbsp olive oil
- 12 Large Tiger Prawns
- 180g King prawns
- 1 Large red chilli
- 12 Cherry tomatoes
- Fresh basil leaves
- Mixed Salad and focaccia to serve
- Cook the linguine pasta according to the packet instructions. Pop the sugar snap peas in the same pan for the last minute of cooking to blanch them.
- In a large frying pan or wok, pour in a glug of olive oil and once hot add the garlic and chilli, cook for about 30 seconds then add the Tiger prawns and cook until they are pink then take them out and keep in a warm pan (I use a separate frying pan on a low heat so as not to overcook). Next add the Kind Prawns and cook for about 3 minutes until they turn pink.
- Add the halved cherry tomatoes to the wok and cook, stirring occasionally for 3 minutes until they start to soften.
- Drain the linguine and the sugar snap peas well then put it them in the wok with the king prawns and tomatoes, toss to combine.
- Arrange the tiger prawns on the top, scatter over some teared-up basil leaves and season with a little salt and chilli flakes.
- Serve with a mixed salad and some focaccia.