Garlic Butter Prawn Linguine

Ingredients

• 300 g raw king prawns, peeled, deveined
• salt and pepper
• 4 garlic cloves, thinly sliced
• 1 red chilli, finely chopped
• 100 ml dry white wine
• 50 g butter
• 2 tbsp olive oil
• 200 g dried linguine
• 1 lemon, zested and juiced
• 15 g flat-leaf parsley, finely chopped
• 100 g rocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 30 g shaved parmesan

Method

1. Bring a large pan of heavily salted water to a rolling boil and cook the linguine for 1 minute less than the packet instructions. Scoop out a mugful of pasta water before draining.
2. Meanwhile, heat the olive oil and half the butter in a wide frying pan over medium-high heat. Add the sliced garlic and chopped chilli and fry for about 1 minute, until fragrant and softened but not coloured.
3. Add the prawns and cook for 2 minutes, tossing, until they turn pink and curl. Pour in the white wine and let it bubble hard for 1 minute to cook off the alcohol.
4. Tip the drained linguine into the pan with a generous splash of pasta water and toss to combine.
5. Add the remaining butter along with the lemon zest and juice, and toss vigorously over the heat for a minute until the sauce turns glossy and clings to every strand. Loosen with more pasta water if needed.
6. Season well with salt and pepper, scatter over the chopped parsley, and serve immediately with lemon wedges on the side.