Spicy Prawn and Pineapple Linguine

1.Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.

2.In the same pot, heat olive oil over medium heat. Add minced garlic and chopped red chili, sauté for 1-2 minutes until fragrant but not browned.

3.Add the prawns to the pot, sprinkle with smoked paprika, salt, and black pepper. Cook for 3-4 minutes until prawns turn pink and are cooked through.

4.Stir in the pineapple chunks and cook for another 1-2 minutes to warm through and allow flavors to meld.

5.Pour in the vegetable or chicken broth and bring to a gentle simmer. Add the cooked linguine back into the pot, tossing everything together. If the mixture seems dry, add reserved pasta water a little at a time to loosen the sauce.

6.Remove from heat, stir in fresh cilantro and lime juice. Adjust seasoning with salt and pepper to taste.

7.Serve immediately, garnished with extra cilantro or a wedge of lime if desired.