Prawn Linguine with Pesto Sauce

Prawn Linguine with Pesto Sauce


347 people made this

A beautiful combination of prawns and fresh vegetables in a rich velvety pesto sauce. Serve with crusty bread.


Serves: 8 

  • 500g linguine
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 cloves garlic, sliced
  • 125g butter
  • 2 tablespoons plain flour
  • 2 cups (500ml) milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups (150g) grated Romano cheese
  • 1 cup basil pesto
  • 500g cooked prawns, peeled and deveined
  • 20 mushrooms, chopped
  • 3 roma (plum) tomato, diced

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large frypan over medium heat. Saute onion until tender and translucent. Stir in garlic and butter and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk then stir in. Season with salt and pepper and simmer 4 minutes, stirring constantly.
  3. Add cheese and stir until melted. Stir in pesto. Add prawns, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

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