Effortless dill butter prawn linguine with chilli crisp fried eggs
Keep some potted shrimp in the freezer and you’ll always have an instant pasta sauce to hand. Add a fried egg and you can break the yolk into the pasta to make an even richer sauce
- Serves: 2 persons
- 150g good-quality linguine
- 250g potted shrimp
- ½tbsp dill , finely chopped
- 1tbsp chilli crisp
- Dijon mustard , to taste
- lettuce leaves , roughly torn
Step 1Cook the linguine for 1-2 mins less than the pack instructions – it needs to be al dente. Meanwhile, tip the potted shrimp into a small pan and gently heat over a low-medium heat until the butter melts. Scoop out the shrimp and set aside. Turn up the heat and cook the butter until any tiny shrimp bits start to sizzle. Add a squeeze of lemon juice and set aside the lemon. Stir in ½ tsp dill. Turn off the heat and return the reserved shrimp to the pan.
Step 2Fry two eggs in a little oil in a separate pan, adding the chilli crisp – make sure the yolks are still runny. Drain the pasta and divide between two plates. Spoon the shrimp and butter onto the pasta and slide an egg alongside. Sprinkle over the rest of the dill. Mix the remaining juice from the reserved lemon in a small bowl with a tiny amount of Dijon mustard and some salt and pepper. Use it to dress the lettuce on the side and serve.