Creamy Prawn Linguine

Creamy Prawn Linguine


114 people made this

About this recipe: This pasta dish is full of flavour and is deliciously rich. Linguine is topped with a creamy cheese sauce with bacon and prawns, then garnished with toasted pine nuts. Perfect with a side salad.


Makes: 6 

  • 340g dry linguine pasta
  • 115g bacon
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 3 plum tomatoes, seeded and chopped
  • 50g spring onions, chopped
  • 250ml single cream
  • 4 tablespoons freshly grated Parmesan cheese
  • 4 tablespoons grated Monterey Jack cheese
  • 450g cooked prawns
  • 4 tablespoons toasted pine nuts

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large saucepan of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. Heat olive oil in a large frying pan over medium heat. Saute garlic, basil and oregano in oil for 1 minute. Stir in tomatoes and spring onions and saute for 3 minutes. Add bacon, single cream, Parmesan cheese and Monterey Jack cheese. Cook until cheese is just melted. Stir in prawns and cook until heated through, about 2 minutes.
  4. Serve sauce over pasta and sprinkle with pine nuts.

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Reviews (1)


Just finished a bowlful if this! Was quick and easy to make. Next time will add pancetta and maybe some broccoli. Thank you for a great recipie! - 03 Aug 2016

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