Lemon and Prawn Linguine with Chilli

Ingredients

• 400 g linguine
• 400 g raw king prawns, peeled
• 4 cloves garlic
• 1 tsp dried chilli flakes
• 2 lemon, zested and juiced
• 4 tbsp olive oil
• 20 g flat-leaf parsley, chopped
• 100 g baby spinach

Method

1. 1

   Cook the linguine in plenty of salted boiling water until al dente. Drain, reserving a large mugful of pasta water.

2. 2

   Heat the olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and gently fry for 1-2 minutes until fragrant but not coloured.

3. 3

   Turn the heat to high, add the prawns, and cook for 2-3 minutes until pink and just cooked through.

4. 4

   Add the spinach and toss until wilted, then add the drained linguine along with the lemon zest, lemon juice, and a good splash of pasta water. Toss everything together vigorously.

5. 5

   Remove from the heat, scatter over the parsley, and serve straight away.