Whilst on a recent holiday to Peru, my sister and I tried the most delicious and heavenly prawn linguine which came in a lemongrass and coconut milk sauce with the biggest and most juicy king prawns you have ever tasted. It was so delicious that not only did we fantasise about this dish for the rest of the holiday but we were determined to recreate it for ourselves when we got back home. This recipe comes together in about 8 mins and is the perfect mid week meal or simple dinner party pleaser that will go down a treat with anyone!
Ingredients: Serves 2
- 250g Fresh Pasta
- 200g Prawns
- 200ml Coconut Milk
- 1/2 Red Chilli
- 1 Clove of Garlic
- 1 inch knob of Ginger
- Fresh Coriander
- Salt and Pepper
- Start by peeling and finely chopping the garlic and ginger as well as finely chopping the chilli.
- Dice a handful of coriander and leave some for sprinkling.
- Heat a saucepan over a medium heat with a tbsp of olive oil.
- Add the prawns, chilli, garlic and ginger to the pan and cook until the prawns are pink on either side.
- Add the coconut milk and diced coriander to the prawns and simmer gently.
- Whilst the prawns are simmering add the pasta to boiling water and cook according to packet instructions.
- If the prawns become too dry add a little more coconut milk.
- Strain the pasta and add to the prawns, mixing it about until the pasta is all coated in the sauce.
- Serve up and sprinkle the remaining coriander over the top.