Chilli prawn linguine

Begin by gently combining the dressing ingredients — fromage frais, grated lime zest and juice, caster sugar, salt, and pepper — in a small bowl. Whisk these together until smooth and set aside to allow the flavors to meld. Cook the linguine pasta in a large pot of boiling salted water, following the package instructions for al dente. During the last minute of cooking, add the sugar snap peas to the pasta water to infuse them with heat while maintaining their crisp snap. Once cooked, drain the pasta and peas thoroughly to prevent excess water from diluting the sauce. While the pasta cooks, heat olive oil in a wok or large frying pan over gentle heat. Add the chopped garlic and finely sliced red chilli, cooking for about 30 seconds; be careful not to let the garlic brown, as this will add bitterness. Increase the heat to high and toss in the skinned king prawns. Stir frequently to ensure even cooking, and cook for approximately 3 minutes until the prawns turn a beautiful opaque pink. Add the halved cherry tomatoes to the prawn mixture, cooking for another 3 minutes until the tomatoes just begin to soften, releasing sweetness into the pan. Transfer the drained linguine and sugar snap peas into the wok with the prawn and tomato mixture. Gently tear fresh basil leaves over the top and toss everything together to combine and warm through. Taste and season with salt and freshly ground pepper as needed. Serve this delightful linguine with fresh salad leaves dressed lightly with the prepared lime dressing, accompanied by warm crusty bread to mop up every bit of the delicious sauce. Tip: For an extra touch of flavor, you can add a squeeze of fresh lime or a sprinkle of Parmesan cheese just before serving. Using fresh, high-quality prawns will elevate this dish to a restaurant-quality meal.