Ingredients:
🔸️ 300g linguine
🔸️ 2 tbsp olive oil
🔸️ 3 cloves garlic, finely chopped
🔸️ 1-2 red chillies, finely sliced
🔸️ 300g raw king prawns
🔸️ 150g cherry tomatoes
🔸️ Zest of 1 lemon
🔸️ Juice of ½ lemon
🔸️ A handful of fresh parsley, chopped
🔸️ Salt and freshly ground black pepper
🔸️ Extra virgin olive oil
Instructions:
🔸️ Bring a large pot of salted water to the boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
🔸️ While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and chilli, and sauté for 1-2 minutes until fragrant (but be careful not to let the garlic brown).
🔸️ Add the prawns to the pan and cook for about 3-4 minutes until they turn pink and are cooked through. Season with salt and pepper.
🔸️ Toss in the cherry tomatoes and cook for an additional 1-2 minutes until they soften slightly.
🔸️ Add the cooked linguine to the pan along with a splash of the reserved pasta water. Add lemon juice and toss everything together until well combined. If the pasta looks dry, add a bit more of the reserved pasta water.
🔸️Stir in the chopped parsley, then taste and adjust seasoning if needed.
🔸️ Divide the pasta between plates, drizzle with a little extra virgin olive oil, and top with a sprinkle of grated Parmesan if desired.