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Method:

  • Olive oil 10 ml
  • Onion (chopped) 240 g
  • Fresh garlic (finely chopped) 5 g
  • Ginger (crushed) 5 g
  • Red chilli (finely chopped) 2 g
  • Linguine pasta (raw weight) 200 g
  • Tiger prawns (deshelled) 16 pc
  • Parsley (finely chopped) 10 g
  • Lemon, zest and juice (1/2 ea)
  • Butter 20 g
  1. Method:

    • In a pan, sweat the onions in the oil for 5 minutes.
    • Add the garlic, ginger and chilli to the pan. Cook for 1 minute.
    • Add the Knorr Tomato Pronto and Robertsons Veggie Seasoning. Allow to simmer for 10 minutes. Set aside.
    • In a pot of boiling water, cook the linguine until al dente. Strain and keep warm.
    • In a frying pan over medium high heat, melt the butter and pan fry the prawns for a few minutes until cooked.
    • Add the hot tomato sauce to the prawns and toss through the linguine. Lastly finish off with sprinkling the parsley and adding the lemon zest and juice.
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