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05/09/2024

Recipe | Portavogie Prawn & Chilli Pasta | World Wellness Weekend

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Portavogie Prawn & Chilli Pasta

Serves 2

  • 150g peeled Portavogie prawn meat
  • 3 tablespoons olive oil
  • 2 red chilli, de-seeded & finely chopped
  • 2 cloves garlic, finely sliced
  • 2 tablespoon chopped flat leaf parsley
  • 200g linguini

1) Heat the olive oil in the pan and fry the garlic and chilli over low heat for 2 minutes. Turn up the heat (be careful not to burn the garlic) add the prawns and cook for 2 minutes, until the prawns are pink.

2) Cook the Linguini in a large pan of boiling salted water until al dente. Using tongs, remove the pasta from the boiling water and add it to the frying pan with the prawns, along with 3 tbsp of the cooking water. Toss together and cook over a low heat for about 2 minutes.

3) Place the pasta between the serving bowls. Top with Parmesan and chopped parsley.


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