Imagine a plate of pasta that's not just a meal, but a culinary adventure that transports you straight to the sun-drenched coastlines of Italy. This Tomato Chilli Mint and Prawn Linguine is more than just a recipe – it's a symphony of bold flavors that will revolutionize your dinner routine. With succulent prawns, fiery chillies, fresh mint, and juicy cherry tomatoes, this dish promises to turn an ordinary evening into an extraordinary gastronomic experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g linguine
- 200g prawns, peeled
- 2 cups cherry tomatoes, halved
- 2 red chillies, chopped
- 1/2 cup fresh mint, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, prepare the prawns. Pat them dry with paper towels and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chopped red chillies and sauté for 30 seconds to release their aromatic oils.
- Add prawns to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove prawns and set aside.
- In the same skillet, add halved cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices.
- Drain the cooked linguine, reserving about 1/2 cup of pasta water. Add linguine directly to the skillet with tomatoes.
- Toss the pasta with the tomatoes, adding a splash of reserved pasta water to create a light sauce.
- Return prawns to the skillet and gently mix with the pasta and tomatoes.
- Remove from heat and sprinkle with freshly chopped mint leaves.
- Season with additional salt and freshly ground black pepper to taste.
- Serve immediately in warm pasta bowls, garnishing with extra mint leaves if desired.
Tips
- Always use the freshest prawns possible - they make a world of difference in flavor and texture.
- Reserve some pasta water before draining; its starchy goodness helps create a silky, clingy sauce.
- Cook prawns just until they turn pink to avoid rubbery texture - overcooking is the number one pasta crime!
- Use high-quality extra virgin olive oil for maximum flavor impact.
- Chop mint leaves just before adding to preserve their vibrant color and fresh aroma.
- For an extra kick, consider using fresh red chillies instead of dried for a more complex heat profile.
- Serve immediately after cooking to enjoy the pasta at its peak temperature and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 120mg
