1Red Chilli Pepperhalved, deseeded and finely sliced
150gCherry Tomatoeshalved
100gAsparagus Spears chopped into 1cm pieces
60mlSingle Cream
Instructions
To Make the Mojo Sauce:
Start by crushing the garlic into a pestle & mortar then pound with the salt until it becomes a paste.
Add the oil, orange and lime juice, oregano, cumin and chilli and stir together with a pinch of black pepper.
To Make the Prawns:
Put on a large pan of salted water to boil for the linguine.
Pour the wine into a saute pan and heat until it has reduced by half. While it is reducing, prepare the vegetables. Once the wine is reduced, remove and put to one side.
Add the linguine to the salted boiling water and cook as per packet instructions.
Add the mojo sauce to the pan, and once it starts to simmer, add the prawns and cook for 2-3 minutes until they are pink, turning them over halfway.
Add the tomatoes and the asparagus and fry for a further 3 minutes. Add the reduced white wine and stir it into the prawn and vegetable sauce.
Reduce the heat to low and stir in the cream gently.
Drain the pasta reserving 2 tablespoons of the cooking water. Add the pasta to the sauce along with the reserved cooking water and mix well.
Serve immediately.
Notes
If you want to give your prawns a bit more heat then don't remove the seeds from the red chilli.