For those of you who have been following along... it's not exactly a well-hidden secret how much I love a good pasta 🤣🤣 And this particular recipe seriouuuusly has a frequent occurrence in our house.. it's just so quick and easy and impossible not to love!
If prawns aren't your jam, you can absolutely replace them with chicken or even tofu.. BUT if you love prawns, trust me and just LEAVE THEM IN THERE 🤤 The flavour of the prawns with the roasted cherry tomatoes in this fresh weeknight dinner is out of this world!
Serves 4
Ingredients:
400g cherry tomatoes
250g green banana prawns, raw
1 tbsp olive oil (for tomatoes)
1 medium brown onion, diced
3 garlic cloves, crushed
1 long birds eye chilli, diced
3-4 tbsp olive oil
1 tsp salt
1/2 tsp pepper
450g linguine (or enough for four people), uncooked
1 tbsp. fresh parsley, chopped
Directions:
- Pre heat oven to 180 degrees celsius.
- Cook pasta according to packet instructions. Set aside once cooked.
- Add cherry tomatoes onto a lined baking tray and splash 1 tbsp of olive oil over the top. Sprinkle a pinch of salt and place into the oven for 15 minutes.
- Remove from oven and set aside.
- In a large nonstick pan, heat olive oil over a medium heat.
- Add onion, chilli and garlic into the pan and cook for 7-8 minutes, until onion is soft. Add salt and pepper here.
- Add prawns into the pan and cook for 3-4 minutes or until cooked through (you don't want to over cook!)
- Add pasta and parsley to the pan and mix through. If you need a little more olive oil, add some in. Taste, and season with salt if needed.
- Eat!
