Food & Wine
Prawns, asparagus and cherry tomato linguine
This deliciously light pasta dish is so quick and easy to whip up but also special enough for company.
Serves: 2
Ingredients:
- 150g linguine pasta
- 135g cherry tomatoes
- 200g green prawns, peeled, deveined, tails intact
- 1 bunch of asparagus, trimmed, cut in half
- 2 tablespoon olive oil
- 2 cloves garlic, finely chopped
- Half a lemon
- 1 red chilli, deseeded, finely chopped
- ⅓ cup dry white wine
- Fresh oregano, chopped
- Salt and pepper to season
- Shaved parmesan to serve
Method:
1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain.
2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened.
3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink.
4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces.
5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan.
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