Garlic Prawn Linguine

Without boring you, there was a time in my life that I thought I was allergic or at least intolerant to prawns. However, after some careful experimentation, I have discovered that I'm not and, let me tell you, it has been a revelation.

Sweet, juicy, full of flavour, I bloody love them! And as a real treat to myself when I'm home alone, there's nothing I love more than a big bowl full of them with pasta, garlic and chilli - heaven! You can double this up to serve two and honestly you can use less prawns per person but I just can't get enough. Oh and don't tell the Italians but I cover this is Parmesan too!

Garlic Prawn Linguine

Serves 1

olive oil 
1 red onion, diced 

thumb-sized piece fresh ginger, grated 

2 garlic cloves, grated

1 red or green chilli, finely chopped (optional)

200g tin chopped tomatoes 

75g linguine 

150g  raw peeled prawns

sea salt and freshly ground black pepper

Heat 1 tsp oil in a large frying pan, add the diced onion with a good pinch of salt and fry for 2 minutes before adding the ginger, garlic and chilli (if using). 

Fry for another 2 minutes. Add the chopped tomatoes and simmer for 15 minutes until saucy. 

Meanwhile, cook the linguine in boiling salted water until just tender (around 7 minutes). Add the prawns to the sauce followed by the cooked linguine together with a couple of tablespoons of the pasta water.

Season well and cook until the prawns turn pink and the sauce is coating the pasta. Toss everything together and then serve.