Name: Sriracha & lime prawn linguine
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 280g king prawns; 2 garlic cloves crushed; 750ml low-salt vegetable stock; 360g wholemeal linguine; 300g long-stemmed broccoli halved lengthways, thicker stems halved; 200g frozen peas; 3 tbsp sriracha plus extra to serve (optional); 2 limes zested and juiced

Ingredients

4 serv.

1 tbsp rapeseed oil
280g king prawns
2 garlic cloves crushed
750ml low-salt vegetable stock
360g wholemeal linguine
300g long-stemmed broccoli halved lengthways, thicker stems halved
200g frozen peas
3 tbsp sriracha plus extra to serve (optional)
2 limes zested and juiced

Instructions

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1 Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.
2 Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.
3 When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.