Prawn linguine with basil, lemon and chilli

James Tanner has a quick and easy mid-week meal that's so simple he can make it in real-time in the studio.

(Serves 4)

Ingredients

100ml olive oil Zest and juice of 1 1/2 lemons3 red chillies (birds eye), finely chopped3 cloves sliced garlic350g fresh linguine250g shelled cooked prawns25g (large handful) of basil leaves, tornCrushed sea salt and freshly ground black pepper

Method

• Put the olive oil, lemon zest, sliced garlic and chopped chillies into a small pan and place over a gentle heat until it begins to sizzle. Remove from the heat and set aside.

• Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions (about 4 minutes). Drain well, rinse with boiling water and set aside.

• Tip the chilli and lemon oil into the pan that the linguine was cooked in. Add the lemon juice and cook over a medium heat until sizzling. Return the linguine and add the prawns. Toss gently for 1 minute to warm the prawns through.

• Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

Get more recipes from the Lorraine chefs

Learn some Kitchen Basics from the Lorraine chefs

Catch up with Lorraine on ITV Player