Prawn linguine with red, yellow and orange peppers
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Ingredients
10 fresh king prawns, peeled
3 large bell peppers, one of each colour except for green
2 garlic cloves, finely diced
1 red chilli, finely diced
handful of cherry tomatoes, mixed heirloom preferred, halved or quartered
large handful of chopped parsley
juice of 1 lemon
280g Linguine
2 tbsp olive oil
Method
Cook the pasta according to the packet instructions in generously salted water, until al dente.
Remove the stalks and seeds from the bell peppers and chop the flesh into a fine dice.
In a large frying pan, heat the oil on a medium high heat and add the diced peppers, chilli and garlic.
Sautee for six to eight minutes, stirring regularly until the ingredients are fragrant and softened. Be careful not to let the garlic burn. Add the prawns and cook for a further three minutes until they are pink. Next, add the tomatoes, season with salt and pepper and cook on a medium heat for another three to five minutes.
Add a little pasta water to make it more saucy if you wish before adding the drained pasta, stirring it well into the sauce.
Mix through the lemon juice and chopped parsley, check for seasoning and serve.
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