King Prawn & Lemon Gluten Free Linguine With Zingy Salad

Boil a kettle

Add your gluten free linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

While the linguine is cooking, peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, drain, then add your king prawns and cook for 3-4 min

Add your ground smoked paprika, chopped garlic, chilli flakes (can't handle the heat? Go easy!) to the pan with your vegetable stock mix and 50ml [62ml] [75ml] of the reserved starchy pasta water and cook for a further 1-2 min or until the prawns are cooked through

While the prawns are cooking, cut your lemon[s] in half

Roughly chop your cherry tomatoes

Combine a squeeze of lemon juice with a drizzle of olive oil and a pinch of salt and pepper – this is your zingy dressing

Wash your salad, then pat it dry with kitchen paper and add to a bowl with the chopped cherry tomatoes

Add the zingy dressing and toss – this is your zingy salad

Add the drained linguine to the pan with the cooked prawns

Add a generous knob of butter and give everything a good mix up until fully combined

Tip: Add more starchy pasta water if your sauce is looking a little dry!

Squeeze in the juice of half the lemon[s] and season with a generous pinch of salt and pepper – this is your king prawn & lemon gluten free linguine

Chop the remaining lemon into 1 wedge per person