1 tbsp olive oil
½ red chilli, chopped
1 tomato, chopped
4 raw tiger prawns, heads and shells removed
75ml/2½fl oz chicken stock
3 tbsp lactose free double cream
salt and freshly ground black pepper
150g/5½oz gluten free linguine, cooked according to packet instructions, drained
Heat the oil in a frying pan and fry the chili for 1-2 minutes, or until softened, then add the chopped tomato and shrimp and stir well.
Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering.
Continue to simmer for 4-5 minutes, or until the shrimp turn pink. Stir in the lactose free cream and simmer for a further 2-3 minutes.
Season, to taste, with salt and freshly ground black pepper.
To serve, stir the cooked, drained gluten free linguine into the sauce and stir until well combined, then spoon onto a serving plate.
Recipe adapted from: Good Food