Sinhalese linguine prawn pasta

Method

1. Cook the linguine in a large pan of boiling water, salted if you wish, following the instructions on the packet. When the pasta is al dente (tender but still offering some resistance when bitten), remove from the heat and drain, reserving 12 tablespoons of the cooking liquor.

2. Heat the oil in a large frying pan or wok, add the onion and garlic and fry without allowing them to colour until soft. Add the curry paste and stir-fry for 20 seconds, then add the cooking liquor, all the herbs, prawns and lemon zest. Toss to heat through, and then squeeze in the lemon juice. Lightly season with salt and pepper.

3. To serve: toss the cooked pasta with the curried prawn mixture and serve garnished with coriander leaves.

Comments                        add a comment

Be the first to add a comment...

Ingredients

450g Linguine
2 tsp Olive oil
1/2 small onion, peeled and finely chopped
1 garlic clove, finely chopped
1 tbsp curry paste
1 tbsp chopped fresh coriander, plus extra to garnish
1 tbsp chopped fresh mint
1 tbsp chopped fresh Parsley
225g peeled Prawns
1 lemon, grated zest and juice

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Save money on shopping bills