Chilli Prawn and Rocket Pasta

This chilli prawn and rocket pasta has become a regular Friday night meal. Quick, super easy and delicious. Tastier than take away and you get far more prawns than if you were in a restaurant…⁠


Serves: 2

– Gluten-Free Linguine⁠
– 1/3 cup (80ml) extra virgin olive oil⁠
– 5 garlic cloves, thinly sliced (or garlic infused oil if FODMAP issues)⁠
– 1 tsp dried red chilli flakes⁠
– 1 tsp finely grated lemon zest⁠
– Large pinch of salt⁠
– 20 large green king prawns, peeled, deveined, tails removed⁠
– 60ml (1/4 cup) white wine⁠
– 1 tbsp lemon juice ⁠
– 1 large bunch rocket, stems trimmed, leaves shredded⁠
Step 1 – Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.⁠
Step 2 – Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the garlic, chilli⁠ flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns and cook stirring⁠ occasionally for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced⁠ by half. Remove from heat.⁠
Step 3 – Add the prawn mixture to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well⁠ combined. Serve immediately with freshly ground black pepper. 
Recipe from The Balanced Body Australia.