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Lemon & pepper king prawns with linguine, cherry tomatoes, white wine, thyme, capers, garlic and chilli
Before you begin, bring a pan of water to the boil and begin cooking the linguine. Chop the garlic and red chilli, removing the seeds if you don't want your pasta to be too hot.
Heat a little butter in a frying pan and begin cooking the king prawns with the chilli and garlic.
Grate the zest of the lemon over the prawns and season with pepper.
Chop the cherry tomatoes in half and toss into the prawns.
Squeeze the juice from the lemon over the prawns.
Splash in a little white wine and sprinkle in the fresh thyme.
Add the cooked linguine.
Remove from the heat and stir in the remaining butter and capers.
Serve with a sprinkling of sea salt, fresh parmesan and a few springs of thyme.
Cook along with #CookingSuperstar Holly from Holly’s Pinny