Recipe Rating

This is a very quick and simple recipe to make some Creamy Chilli Prawn Linguine but it tastes oh so good


  • 400g Blanched and Cleaned Prawn tails. (I used the frozen ones and defrosted them slowly but fresh will always work better)
  • 250ml Fresh Cream
  • Half a green chilli cut into thin rings (for more taste leave the pips in)
  • Half a red chilli cut into thin rings
  • One medium onion diced
  • 2 x table spoons oil
  • 2 x table spoons butter
  • Ina Paarman Chilli and Garlic spice
  • 1 teaspoon fresh Garlic
  • 5ml Lemon Juice
  • Fresh Parsley to garnish
  • 1/2 a Packet of Fatti’s and Monis Linguine cooked in salt and water and strained


  • Saute the diced onion in the oil until soft and golden brown in a large skillet.
  • Add the butter and wait for it to melt.
  • Push the onion to the side and add the Ina Paarman Garlic and Chilli spice to taste with the fresh garlic and fry the spices in the oil and butter for about a minute
  • Mix together with the onion
  • Add the prawns and fresh chilli to taste
  • Cook for about a minute in the spices. For fresh prawns cook until they are just done
  • Let the skillet cool down a bit and then add the cream and lemon juice. Bring to boil slowly

  • Allow to simmer and let the cream thicken slowly until the desired thickness
  • Dish up over the linguine and garnish with the fresh parsley
  • Recipe makes enough for two people
  • Enjoy this Creamy Chilli Prawn Linguine with the Middelvlei Chardonnay
  • (Tip : do not add oil or butter etc when cooking your pasta. This will ensure that the sauce actually clings to the pasta when you dish it up)
Creamy Chilli Prawn Linguine
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