Sicilian Prawn Linguine

PREP TIME: 10min



  • 500g raw green prawns, peeled

  • 500g Linguine pasta

  • 1 bunch fresh parsley, finely chopped

  • 4 garlic cloves, chopped

  • ½ red capsicum, finely diced

  • 20 salted capers, washed

  • 1 cup water

  • 1 tsp salt

  • ¼ tsp pepper


  • Step 1: Cook Linguine until Al dente (see packet instructions). Drain pasta and set aside once cooked.

  • Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over low heat.

  • Step 3: Add the parsley, garlic, capsicum, capers, salt and pepper and simmer uncovered for 30 minutes.

  • Step 4: Add water to the pan, enough to just cover the ingredients. Simmer covered for 15 minutes and add more water if required.

  • Step 5: Add the prawns to the pan and cook for a further 5 minutes or until prawns are cooked through.

  • Step 6: Add drained Linguine to the pan and toss through to coat well.

  • Step 7: Take pan off heat and toss the Fettucine through the prawn cream sauce.

  • Step 8: Serve.