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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 360 g Raw king prawns
  • 80 g Fennel, thinly sliced
  • 2 Red chillies, finely chopped
  • 5 Garlic cloves, finely chopped
  • 80 g Brown crab meat
  • 400 g Tomato passata
  • 450 g Cherry tomatoes, cut into halves and quarters
  • 400 g Fresh linguine (or 200g dried)
  • 100 g Rocket
  • 1 tbsp Olive oil
Prawn Linguine
Prawn Linguine Prawn Linguine

This is a simple yet sophisticated dish packed full of fresh flavours.

  1. If you are using dried pasta, then heat a pan of salted water until boiling, Add the pasta and cook until al dente.
  2. If using fresh pasta (either homemade or shop bought) then heat a pan of water but do not cook the pasta yet.
  3. In a large frying pan, add a splash of oil and turn the heat on high. When the oil is hot, add the prawns and pan fry for a about 2 minutes until the prawns start to turn pink all over.
  4. Add the thinly sliced fennel, cook for a further minute until it has softened.
  5. Add the chilli and garlic and continue to cook for another minute.
  6. Now add the brown crab meat and mix it well.
  7. Pour in the tomato passata, and throw in half of the cherry tomatoes.
  8. Turn the heat down slightly and let it simmer.
  9. Drop the pasta into the boiling salted water and cook for 2-3 minutes until it is al dente.
  10. Drain the pasta, but keep a little bit of the pasta water back, add the pasta along with the pasta water into the pan with the prawns and toss to coat.
  11. Throw in the remaining cherry tomatoes and half of the rocket. Stir well.
  12. Serve the pasta in a bowl, dress the remaining rocket with olive oil and place it on top to garnish.
  13. Serve immediately.
Prawn Linguine
Prawn Linguine Prawn Linguine

This is a simple yet sophisticated dish packed full of fresh flavours.

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 360 g Raw king prawns
  • 80 g Fennel, thinly sliced
  • 2 Red chillies, finely chopped
  • 5 Garlic cloves, finely chopped
  • 80 g Brown crab meat
  • 400 g Tomato passata
  • 450 g Cherry tomatoes, cut into halves and quarters
  • 400 g Fresh linguine (or 200g dried)
  • 100 g Rocket
  • 1 tbsp Olive oil
  1. If you are using dried pasta, then heat a pan of salted water until boiling, Add the pasta and cook until al dente.
  2. If using fresh pasta (either homemade or shop bought) then heat a pan of water but do not cook the pasta yet.
  3. In a large frying pan, add a splash of oil and turn the heat on high. When the oil is hot, add the prawns and pan fry for a about 2 minutes until the prawns start to turn pink all over.
  4. Add the thinly sliced fennel, cook for a further minute until it has softened.
  5. Add the chilli and garlic and continue to cook for another minute.
  6. Now add the brown crab meat and mix it well.
  7. Pour in the tomato passata, and throw in half of the cherry tomatoes.
  8. Turn the heat down slightly and let it simmer.
  9. Drop the pasta into the boiling salted water and cook for 2-3 minutes until it is al dente.
  10. Drain the pasta, but keep a little bit of the pasta water back, add the pasta along with the pasta water into the pan with the prawns and toss to coat.
  11. Throw in the remaining cherry tomatoes and half of the rocket. Stir well.
  12. Serve the pasta in a bowl, dress the remaining rocket with olive oil and place it on top to garnish.
  13. Serve immediately.