Prawn & Chilli Linguine

A lighter pasta dish, this easy to make recipe will be a hit with the whole family!


  • 280g linguine
  • 200g sugar snap peas
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 24 raw kings prawns, peeled
  • 12 cherry tomatoes, halved
  • Handful of fresh basil leaves


  1. Bring a pan of water to a boil, and cook the linguine according to packet instructions.
  2. Meanwhile, heat the oil in a wok and throw in the garlic and chilli. Fry over a gentle heat for about 30 seconds until the garlic begins to brown.
  3. Add in the king prawns and turn the heat up, cooking for about 2 minutes whilst constantly stirring, until the prawns turn pink.
  4. Throw in the cherry tomatoes and cook for another 3 minutes, stirring occasionally. 
  5. As the pasta starts to come towards to end of it’s cooking time, add the sugar snap peas in with the pasta and boil for a couple of minutes. Drain the pasta and peas, then add to the wok with the prawn mixture. 
  6. Toss everything together, along with the basil leaves, and season well. Serve immediately. 

Lead image: Stanislav Ostranitsa via Getty images.