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Linguine with Prawn Butter Sauce

Ingredients

• 140g linguine (see Linguine recipe)
• 35g butter
• 1 garlic clove, crushed
• 1 Shallot, finely chopped
• a pinch of chilli flakes
• 2 plum tomatoes, finely diced
• 200g raw peeled prawns, deveined and butterflied
• a small bunch of flat-leaf parsley, chopped
• 1/2 lemon, juiced

Directions

1. Make the Linguine and hang it to dry.
2. Heat the butter in a frying pan.
3. Cook the garlic and shallot gently until the shallot is softened.
4. Stir in the chilli and plum tomatoes, and cook for 3-4 minutes.
5. Stir in the prawns and cook until pink.
6. Cook the Linguine for 60-90 seconds.
7. Stir in the parsley and lemon juice.
8. Drain the pasta and tip into the prawn pan along with a splash of cooking water and lots of seasoning.
9. Toss and serve in bowls.