Looking to impress with a bold, flavour-packed pasta dish? This Spicy Prawn Linguine brings together a creamy Regano Basil Pasta Sauce, fresh seafood, and a hint of heat from green chilli pickle. It’s indulgent, aromatic, and perfect for cozy dinners or special occasions.
What You’ll Need:
- Oil – 1 tbsp
- Onion (finely chopped) – 1 large
- Green chilli pickle – 2½ tsp
- Garlic (minced) – 6 cloves
- Regano Basil Pasta Sauce – 1 packet
- Tomato paste – 1 packet (50g)
- Salt – 1½ tsp (divided)
- Sugar – 1 tbsp (to taste)
- Water – 1 cup
- Fresh cream – 250ml
- Fresh coriander (chopped) – 1 cup
- Prawns – 800g
- Mussels – 400g
- Butter – 1 tbsp
- Linguine – ¾ packet
How to Make It:
In a large pot, heat the oil and sauté the onion with 2 teaspoons of green chilli pickle until soft. Add the garlic and cook until fragrant, being careful not to burn it. Stir in the Regano Basil Pasta Sauce, tomato paste, 1¼ tsp of salt, sugar, and water. Let it simmer and reduce until thickened.
In a separate pan, cook the water off the prawns, then remove and set aside. Add butter and ½ tsp of green chilli pickle to the same pan, return the prawns, and season with ¼ tsp salt. Toss to coat, then set aside again.
Using the same pan, steam the mussels with ¼ tsp salt, covered, until cooked through.
Boil the linguine as per the packet instructions. Once your Regano sauce has reduced, lower the heat and stir in the fresh cream (do not boil). Add chopped coriander.
Toss the cooked linguine straight into the sauce. Mix in half of the prawns. Plate the pasta and top with the remaining prawns and a few mussels for presentation.
Pro Tip: Want extra flair? Finish with a squeeze of lemon, a sprinkle of parmesan, or a dash of smoked paprika for added depth.
