Linguine with Prawns, Chilli, Garlic & Rocket

Linguine with Prawns, Chilli, Garlic & Rocket


  • 340g Heinz Gluten Free Linguine
  • 1/3 cup (80ml) extra virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1 tsp dried red chilli flakes
  • 1 tsp finely grated lemon zest
  • Large pinch of salt
  • 20 large green king prawns, peeled, deveined, tails intact
  • 60ml (1/4 cup) white wine
  • 1 tbs lemon juice
  • 1 large bunch rocket, leaves shredded, stems trimmed


  • Step 1

Cook linguine in a large saucepan of salted boiling water, according to packet instructions. Drain well and return to pan.

  • Step 2

Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the garlic, chili flakes, lemon zest and salt, stir for 30 seconds or until aromatic. Add the prawns and cook, stir for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.

  • Step 3

Linguine with prawns, chilli, garlic & rocketAdd the prawn mixture to hot pasta with lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.


Tip: you can substitute the rocket with 75g baby rocket leaves or 3 cups picked watercress leaves.