Chili Shrimp Linguine

Ingredients

• 10 ozlinguine
• 7 ozsugar snap peas
• 2 tbspolive oil
• 2 clovegarlic, chopped
• 1red chili, large, finely sliced
• 24jumbo shrimp, peeled and deveined
• 12cherry tomatoes, halved
• basil leaves, torn
• salad leaves, to serve
• 7 ozcrusty bread, to serve
• 2 tbspfromage frais, for the lime dressing
• 2lime, zest only, for the dressing
• 2 tspsuperfine sugar, for the dressing

Method

1. 1

   Whisk the fromage frais with the lime zest and sugar, then season. Leave it while you cook so the zest has time to bleed through.

2. 2

   Bring a large pan of salted water to the boil and cook the linguine until just short of tender. Drop the sugar snaps in for the final minute so they stay squeaky.

3. 3

   Warm the olive oil in a wok over gentle heat, then add the garlic and chili. Give them half a minute — fragrant and pale, never browned.

4. 4

   Raise the heat and add the shrimp, stirring almost constantly. They want roughly three minutes and are done the moment they go opaque.

5. 5

   Scatter in the cherry tomatoes and give them a few minutes more. Stop while they still hold their shape but have begun to slump.

6. 6

   Drain the pasta and sugar snaps and tip them straight into the pan. Tear the basil over, toss everything together and season.

7. 7

   Divide between plates with a handful of salad leaves alongside. Spoon the lime dressing over the leaves and put the bread on the table.