Creamy prawn linguine

    40 min

    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.

    150 people made this

    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 & ratings
    Average global rating:

    Reviews in English (98)


    Fantastic easy recipe. Couldn't find Monterey Jack cheese so just trade don't it for Cheddar. Added garlic bread to finish and a wee bit of Parmesan to top! Delish! Will definitely be making again!  -  04 Dec 2016


    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


    It never fails that after trying a recipe with rave reviews I get my hopes up only to be a little disappointed. This recipe was lacking in something I have yet to put my finger on. It needed generous amounts of salt despite the bacon and the flavor was almost bland. I think that maybe next time the herbs and tomotoes need to be sauteed in the bacon drippings instead of the olive oil--maybe that will add a little more flavor. To give this the benefit of the doubt, I brought the left overs for lunch(maybe it will taste better once the flavors sit overnight). This has the potential to be something great--but with some major tweaking.  -  07 Aug 2002  (Review from Allrecipes US | Canada)