Lemon and chilli prawns on tagliatelle

Whether it’s been a hot (Indian) summer day or – like me – you’ve just had one too many pizzas lately, sometimes all you want is something light and refreshing. Enter my lemon and chilli prawns on tagliatelle to keep you full while feeling like you’ve done your body a service. And it takes less than 15min to cook!

Ingredients (serves 4):

  • 300g tagliatelle
  • 3 spring onions
  • 2 large cloves of garlic
  • 2 tbsp olive oil
  • 325g frozen prawns
  • peel of 2 lemons
  • 1/2 tsp dried chilli flakes
  • 1/4 tsp ground black pepper
  • 1 tin full-fat coconut milk
  • 3 heaped tablespoons cornflour
  • 50g grated cheddar cheese
  • black olives, to garnish

Bring water to the boil and add the tagliatelle, cooking them al dente.

Chop the spring onions and garlic and fry in the olive oil for approx. 2min. Add the prawns and fry for another minute, then season with the pepper and dried chillies. Add the cornflour and mix thoroughly to soak up all the juices. Mix the coconut milk in the tin and add to the prawns. Leave to simmer gently and add the grated peel. Turn off the heat and add the grated cheese. Stir until the cheese has melted. Serve with sliced olives.

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