King Prawn Linguine with Rocket Leaves Recipe


  • 1 Pack of Raw Tiger Prawns
  • 1 Fish Stock Cube
  • 100g Linguine
  • 1 tbsp Olive Oil
  • 1 Garlic Clove
  • 1 inch Piece of Chorizo (cut into small cubes)
  • 1 Tomato (chopped)
  • ½ tbsp Red Wine Vinegar
  • ½ Lime (juice only)
  • Salt and Freshly Ground Black Pepper
  • Extra Virgin Olive Oil (for drizzling)
  • 1 Bag of Florette Rocket Leaves


  1. Bring a pan of salted water to the boil. Add the prawn shells and heads to the boiling water along with a fish stock cube, stirring until the stock cube has dissolved.
  2. Add the linguine to the pan and cook according to packet instructions, or until the pasta is al dente. Remove the prawn shells and heads with a slotted spoon and discard, then drain the pasta and set aside.
  3. Heat the olive oil in a non-reactive pan and fry the garlic for one minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
  4. Remove the pan from the heat and add in the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season with salt and freshly ground black pepper.
  5. Top with lots of lovely rocket leaves and serve!