Pesto Linguine with Prawns


  • 400g Linguine
  • 2 cloves Garlic, thinly sliced
  • 1 tbsp Olive oil
  • 250g King prawns, cooked and peeled
  • A large handful of Flat leaf parsley
  • A splash of White Wine
  • Black pepper
  • 190g jar Sacla’ Classic Basil Pesto
  • 1/2 Lemon, juice and zest


  1. In a large pan of boiling, salted water, cook your pasta until al dente
  2. Meanwhile, lightly fry the garlic in half the olive oil for a couple of minutes
  3. Add the king prawns, half the chopped parsley and white wine to the pan. Season with a generous grinding of black pepper
  4. Allow to sizzle for another 2 minutes
  5. Spoon a jar of Sacla’ Pesto into a large serving bowl, add the lemon zest and drizzle with the remaining olive oil
  6. Drain the pasta and add to the bowl, mixing all the ingredients thoroughly
  7. Lastly, pour the prawn mixture into the bowl and toss well
  8. Squeeze over lemon juice and sprinkle with the leftover parsley
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