Garlic prawn and spinach pasta

INGREDIENTS :

• 375g linguine
• 2 tablespoons olive oil
• 1kg raw banana prawns, peeled leaving tails intact, deveined
• 200g snow peas, trimmed, halved lengthways
• 3 garlic cloves, crushed
• 4 spring onions, thinly sliced
• 120g pkt Coles Australian Baby Spinach

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METHOD :
Step 1
Cook the linguine in a saucepan of boiling water following packet directions or until al dente. Drain well.

Step 2
Meanwhile, heat the oil in a large frying pan over high heat. Add the prawns and cook, turning, for 3-4 mins or until prawns curl and change colour. Add the snow peas and garlic and cook, stirring, for 2-3 mins or until just tender. Add the spring onion and spinach and cook, stirring, for 2 mins or until spinach wilts.

Step 3
Add the linguine to the pan. Toss until heated through. Season. Divide among serving bowls.

Serve this speedy garlic prawn and spinach linguine with a drizzle of olive oil and thinly sliced red chilli.