INGREDIENTS

• 1 tbsp olive oil
• 50g butter, cubed
• 250g cherry tomatoes, halved
• 2 cloves garlic, finely sliced
• 400g prawns
• 250g linguini
• Juice of 1 lemon
• Handful basil leaves, to garnish
• Parmesan, to serve
• Sea salt
• Freshly ground black pepper

METHOD

1. Bring a pot of heavily salted water to the boil. Cook the linguine for 8 minutes until al dente and then drain.
2. Meanwhile, heat the oil in a large frying pan on a medium high heat. Add the butter to the pan along with the cherry tomatoes and garlic and fry for 2 minutes. Season the prawns and cook until slightly golden and firmed up, about 3 minutes.
3. Add the pasta to the frying pan along with the lemon juice and mix well to combine for another minute. Season to taste with salt and pepper.
4. Finally stir through the chives and serve with freshly ground black pepper.