Plump prawns and juicy tomatoes that pop in your mouth make this pasta feel especially summery.
Ingredients
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
- 350g (12oz) linguine
- 100ml (scant 1⁄2 cup) extra virgin olive oil
- 150g (5oz) cherry tomatoes
- 3 fat garlic cloves, thinly sliced
- 1 tsp smoked sweet paprika
- Generous pinch of chilli flakes
- 500g (1lb 2oz) peeled raw king prawns (jumbo shrimp)
- 75g (3oz) rocket (arugula) leaves
- Handful of flat-leaf parsley, finely chopped
- Squeeze of lemon juice
- Sea salt and freshly ground black pepper
Method
1. Bring a large pan of salted water to the boil and cook the pasta for 10–12 minutes until al dente.
2. Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat and add the tomatoes. Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more.
3. Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
4. Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze oversome lemon juice and serve.
