Before we start the Linguine vs Spaghetti argument, this meal requires the extra width Linguine brings to the table (get it?). Not to worry, you can still enjoy the recipe if Spaghetti is what you have at home. Enjoy hot prawns spiced with cumin and garlic and be careful not to choke your neighbours with the rich aromas unleashed as the prawns cook in wine.
500g Medium Prawns
Linguine (1 pack)
Scotch Bonnet Peppers
Boil water in pot then add Linguine - add a tablespoon of oil and leave to boil for 4-5 mins before straining.
Clean the Prawns then chop scotch bonnet peppers and spring onions, separating greens from whites.
Heat up a wok and add 3 tablespoons of sunflower oil. When heated, add spring onion whites, pepper and fry lightly for 1 min.
Throw in prawns, add a teaspoon each of cumin and garlic powder and leave to cook for 3 mins or till prawns start changing colour.
Pour in white wine and bring to a boil.
Add your Linguine followed by the parsley, spring onion greens, and kale. Add salt to taste.
Caution!!! Spicy, to be enjoyed with a chilled glass of sauvignon blanc.