Chilli Oil Prawn Linguine
What You Will Need
Ingredients
- 350 g linguine pasta
- 2 tbsp vegetable oil
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 4 cloves of garlic crushed
- 300 g raw prawn cutlets peeled and deveined
- 1 lemon zested and juiced
- ½ tsp brown sugar
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 75 g baby spinach leaves
- 1 spring onion finely sliced
Made with
Lee Kum Kee products
.jpg?h=65&iar=0&mh=185&mw=52&w=52&hash=7302222F427AC4FF3494A50F5FB92250)
How to make it
-
In a large saucepan of salted boiling water cook pasta according to packet instructions. Reserve ½ cup of pasta water, then drain.
-
In a large frying pan heat the oils over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the prawns and cook for 2–3 minutes until pink and just cooked through.
-
Stir in the chilli oil, lemon zest, juice, sugar and soy sauce. Toss well.
-
Add the drained linguine, baby spinach and a splash of reserved pasta water. Toss over low heat for 1–2 minutes.
-
Serve immediately with a scattering of spring onion.