This is the perfect dish if you want an elegant low-fat dish. It is perfect for weekend entertaining. It is a light, easy and very tasty dish. I paired the dish with a 2014 Kuhling-Gillot Qvinterra Riesling. This Riesling has a lovely concentration of flavor with a dry fresh mineral fruit. Its balance of intense acidity, minerality and fruit makes it an especially good match for this spicy dish. The extra sugar in the wine counters the heat of the chilies, while the chili in the dish make the wine taste less sweet.
Ingredients (servers 6):
280 g linguine pasta
200 g sugar snaps, trimmed
2 tablespoons olive oil
2 large garlic cloves, finely chopped
1 large red chili, seeded and finely chopped
24 raw king prawns, peeled
12 cherry tomato, halved
A handful of fresh basil leaves
Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of the cooking time. Heat the oil in a wok or large frying pan, add the garlic and chili and cook over a low heat for about 30 seconds without letting the garlic go brown. Add the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps, then add to the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.