The ten minutes prawn linguine

As we're now on Coronavirus lockdown and supply is getting low, this simple recipe that uses very few ingredients might be helpful (if you can find pasta!).

Prawns - 150 g pack serves 2 generously and 3 at a stretch

Linguine - 75 g per person

Garlic - 1 clove, crushed and diced

Red chili - 1 medium, diced (substitute with 1 tsp dried red chili flakes)

Butter - 25 g (or 1 tbsp extra virgin olive oil)
Sliced spring onions, if available - it just makes the meal a bit more moreish

Parmesan - 25 g, grated

Half a lemon to add zing, but also optional

Boil some water in the pan and add the linguine. Set the timer to 10 minute as it takes the linguine 8-10 minutes to cook. Then melt the butter in a pan and add the spring onions, garlic and chilli. Fry it gently and as the timer shows 3 minutes to go, add the prawns and salt and pepper and drain the linguine into the pan with a little of the water to keep everything moist. Only cook the prawn for 3 minutes so it remains tender and juicy. Then add the Parmesan and squeeze the lemon over it.

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