Tiger Prawn Linguine with Tomatoes and Fresh Herbs

Succulent prawns and linguine tossed in a rich homemade seafood stock with fresh tomatoes, garlic, and bright lemon juice.

Italian Seafood Main Course Pasta Prawns

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

151.6g

per serving

151.6 g total

Fat

48.2g

per serving

48.2 g total

Protein

36.8g

per serving

36.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

0.5

piece

Fish Stock Cube

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

200

Linguine

dried, cooked

Liquids

200

Water

boiling

NutsSeeds

clove

Garlic

whole

tbsp

Parsley

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

plus extra for drizzling

Seafood

piece

Tiger Prawn

shell-on

Vegetables

Baby Plum Tomatoes

chopped

Method

Gently cook the garlic in olive oil for 4 minutes, then remove the garlic cloves.

Sauté prawns in the garlic-infused oil for 2 minutes until they turn pink.

Stir in the chopped tomatoes, tomato purée, and fish stock dissolved in the prawn liquor.

Strain and reserve the liquid, discarding the prawn heads and shells.

Cook for 4 minutes, then add lemon juice, parsley, salt, and pepper.

Toss the cooked linguine into the sauce and serve with a drizzle of olive oil.

Devein the prawns and simmer the shells and heads in 200ml boiling water for 10 minutes.