Harissa Prawn Linguine

Cook Linguini according to the package instructions until al dente, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped red chili (if using) and sauté until fragrant, about 1-2 minutes. Add the prawns and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the prawns and set aside. Add the harissa paste and cherry tomatoes. Cook for about 2-3 minutes until the tomatoes start to soften. Pour in the white wine, stirring to deglaze the pan, and let it simmer for another 2-3 minutes until slightly reduced.
Reduce the heat to low and add the lemon juice, then season with salt and pepper to taste. Return the cooked prawns to the pan, stirring to coat them in the sauce. Add the cooked linguini, tossing to combine everything well. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. Plate the harissa prawn linguini, garnishing with chopped fresh parsley and grated Parmesan cheese if desired!

20 mins

4 serving

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