Chili Prawn Linguine with Fresh Herbs

My go-to Summer pasta! Fresh, light, herbaceous and most importantly, refreshingly easy to throw together after a day lazing at the beach. A sprinkle of parmesan cheese on top is an option for those who just can’t fathom pasta without some form of cheese….but I honestly don’t think that it needs it! Delizioso.

Serves 6

Gluten-free, Dairy-Free 

Ingredients

• 500g gluten-free linguine or spaghetti
• ½ cup of extra-virgin olive oil
• 6 garlic cloves, peeled and finely chopped
• 8-10 anchovies
• 400g raw prawns
• 2 medium chilies, deseeded and finely chopped
• 4 large vine-ripened tomatoes, deseeded and diced
• ½ cup of chopped flat-leaf parsley
• ½ cup of chopped mint leaves
• ½ cup of chopped rocket
• Grated zest of 1 lemon
• Juice of 1 lemon
• Sea salt and freshly ground black pepper, to taste

Method

• Cook the linguine in a large saucepan of boiling salted water until al dente (approx 8 minutes)
• Drain and set aside in a covered bowl to keep heat in
• Heat ¼ cup of olive oil in a frypan
• Cook the garlic and anchovies at medium heat for 3 minutes, or until the garlic softens and begins to turn brown
• Turn the heat onto full and add the prawns, chili, herbs, and zest. Stir until the prawns turn pink
• Add the drained linguine and rocket, and then toss the remaining olive oil and lemon juice through
• Parmesan cheese, grated (optional – dish no longer dairy-free if adding parmesan)

Nutrition Bite

Prawns – A source of protein and a great way to add iron, zinc and vitamin E to your diet. As a bonus, prawns are low in fat. While they do contain natural pre-made cholesterol your body breaks this down and does not convert it to cholesterol in the blood. Just don’t deep-fry those babies and you’ll be fine.