inspiration

- 200 grams Raw Peeled Tail of Prawns
- 1 shallot, julienned
- Bunch of basil, chiffonade
- 2 cloves garlic, crushed
- Handful of cherry tomatoes, halved
- 150g dry linguine
- 100ml stock (vegetable, chicken, or fish)
- 1 lemon, for zest
- Pinch of chili flakes
- Olive oil
- Salt and pepper, to taste

Method:

1. Cook the linguine according to the package instructions.

2. In a frying pan, sear the prawns in olive oil until they achieve a slight caramelization. Set them aside.

3. Without cleaning the pan, sweat the shallots and tomatoes.

4. Add crushed garlic, followed by white wine and stock. Allow the mixture to reduce.

5. Add the cooked linguine directly from the pot, thoroughly mixing it into the sauce.

6. Introduce the seared prawns, chiffonaded basil, and lemon zest to the pan.

7. Serve the Prawn Linguine with a squeeze of fresh lime and savor the delightful flavors.

Enjoy your meal!

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