Whenever I asked my hubby what he feels like having for dinner.. And his instant reply would be pasta! Therefore, I had to constantly come up with different variations to satisfy his craving. Isn't he lucky to have me? Haha! Few weeks ago, I've decided to incorporate some thai influence to the dish.. and not forgetting my favourite prawns. (I need to make myself happy too. Best of both world!)
I'm sure this will make you crave for more.. Just like my hubby!
Ingredients (Serve 4)
Ingredients (Serve 4)
500g linguine
400g tiger prawns, peeled and leaving tails intact
2 stalks lemongrass, use only the bottom portion
2 chilli padi, finely chopped
4 garlic cloves, thinly sliced
2 tbsp fresh thai basil
1 cup seafood stock, optional
Fine sea salt to taste
Method
Cook linguine in a pot of boiling salted water until al dente. Drain and set aside.
Add some olive oil into a heated frying pan.
Add garlic, lemon grass, chilli padi and basil. Cook for approx. 1-2 mins till fragrant.
Stir in the prawns and fry until the prawns are cooked.
Toss in the cooked linguine and add the seafood stock if the pasta is too dry.
Add salt to taste and drizzle some olive oil.
Serve immediately.
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