Tonights dinner is our family's favourite meal. I pretty much say that every evening, but for my husband Jon defiantly this is it (until tomorrow night). We love a bit of chilli in the Steel household, I have to admit I find cooking with fresh chillis a bit daunting simply because you never really know how hot each chilli is. I find they differ greatly even when they are the same type, I made this a few weeks ago and the chilli just tasted more like a pepper, I used 2 (seeds and all), tonight even though the chilli looked exactly the same, it would have blown my head off if I used that much. Luckily for me, I am married to a man who could eat a whole raw scotch bonnet without any reaction apart from enjoyment, so I have him test each chilli and heat rate them so I know how much to put in.
This meal is very simple and obviously the prawns are the star but with so few ingredients it is really important that you use good linguini, DeCecco is my favourite. I used a bit of olive oil for the flavour and to give the pasta a beautiful gloss, before these diet days I would have used butter as well for added flavour, so those are your options, choose wisely!!
King Prawn Linguini
Raw King Prawns (200g for 2+toddler worked great)
Red Chilli(s) dependant on heat 1 - 2
2 fat cloves of garlic
Olive oil
Glass of White Wine
Squeeze of Lemon
Linguini
Start by boiling your linguini in a big pot of boiling salted water
Whilst that is cooking, test your chilli and finely chop along with the garlic
Heat olive oil over a medium heat and once hot add garlic and chilli, cook for a few minutes making sure the garlic doesn't burn.
Add wine with a good pinch of salt and turn the heat up
Check your pasta, it should be nearly done
Chuck the prawns into the pan with the chilli garlic and wine with a little squeeze of lemon, drain pasta
The second the prawns have turned pink get the pan off the heat, add the pasta and combine
Serve and enjoy immediately. We have extra chilli chopped on the table to add if it needs more of a kick
Raw King Prawns (200g for 2+toddler worked great)
Red Chilli(s) dependant on heat 1 - 2
2 fat cloves of garlic
Olive oil
Glass of White Wine
Squeeze of Lemon
Linguini
Start by boiling your linguini in a big pot of boiling salted water
Whilst that is cooking, test your chilli and finely chop along with the garlic
Heat olive oil over a medium heat and once hot add garlic and chilli, cook for a few minutes making sure the garlic doesn't burn.
Add wine with a good pinch of salt and turn the heat up
Check your pasta, it should be nearly done
Chuck the prawns into the pan with the chilli garlic and wine with a little squeeze of lemon, drain pasta
The second the prawns have turned pink get the pan off the heat, add the pasta and combine
Serve and enjoy immediately. We have extra chilli chopped on the table to add if it needs more of a kick
Hope you enjoy it as much as we do! Tomorrow I am getting ahead and filling my freezer with versatile tomato sauce, see you then!
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