Ingredients
- 375 grams dry linguine pasta
- 2 tablespoons olive oil
- 1 kilogram fresh shrimp (raw banana prawns, peeled leaving tails intact and deveined I prefer to remove the tails)
- 200 grams snow peas (trimmed and halved lengthways or as you prefer)
- 3 garlic cloves, minced
- 4 spring onions, thinly sliced
- 120 grams baby spinach leaves (1 packet)
How to Make
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Step 1: Cook the linguine in a saucepan of boiling salted water following packet direction or until al dente and then drain well, my personal preference here is to remove the pasta with tongs and straight into the frypan or if using something like penne scoop with draining or slotted spoon.
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Step 2: Meanwhile heat the oil in a large frying pan over high heat and add the prawns and cook turning, for 3 to 4 minutes or until prawns curl and change colour and then add the snow peas and garlic and cook, stirring, for 2 to 3 minutes or until just tender and then add the spring onion and spinach and cook, stirring for 2 minutes or until spinach wilts.
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Step 3: Add the linguine to the pan and toss until heated through and then season.
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Step 4: Divide among serving bowls.
We hope you enjoy this recipe!
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