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An elegant, low-fat seafood dish, perfect for mid-week entertaining - very light and stylish


Serves 6

Total time

35 minutes


  • 280 g linguine pasta
  • 200 g sugar snap peas (trimmed)
  • 2 tbsp olive oil
  • 2 large garlic cloves (finely chopped)
  • 1 large red chilli, deseeded and finely chopped
  • 24 raw king prawns (peeled)
  • 12 cherry tomatoes (halved)
  • a handful of fresh basil leaves
  • mixed salad leaves and crusty white bread (to serve)
  • 2 tbsp virtually fat-free fromage frais
  • grated zest and juice of 2 limes
  • 2 tsp golden caster sugar


  1. To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
  2. Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
  3. Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
  4. Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
  5. Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
  6. Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
  7. Tear in a handful of basil leaves, stir, and season with salt and pepper.
  8. Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

  9. View the recipe instructions at BBC Good Food

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