Prawn and asparagus linguine

Serves 4

Ingredients

• 8 asparagus stems, chopped at an angle in 3cm pieces
• 250g cherry tomatoes, halved
• 4 cloves of garlic, finely chopped
•  Juice from a lemon
• 1 glass of white wine
• 2-4 red chillies (to taste), finely chopped
• 400g king prawns
• 400g linguine
• Olive oil
• Handful fresh basil, chopped
• Sprinkle dried oregano
• Pinch salt and pepper

Method

1. Fill a saucepan with water and bring to the boil. Add in your pasta and cook for 10-12 mins (see packet instructions).
2. Whilst the pasta is cooking, put a large frying pan on medium heat and add the olive oil. 
3. Add the tomatoes and fry for 4 mins. 
4. Add in the garlic, chilli, asparagus and prawns and cook for another 3 mins.
5. Pour in the white wine and add the salt, pepper and oregano. 
6. Leave to simmer for 3-5 mins, until the sauce reduces and thickens.
7. Once the pasta is cooked, drain and add to the sauce. 
8. Add the lemon juice and basil and heat for 1 min before plating up.

This recipe first appeared on Gourmet Today, May, 2016.