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GELLA'S LINGUINE 
PRAWNS

Add some fire to your prawns!

Salad with Shrimps and Feta

INGREDIENTS

  • 280g linguine pasta

  • 200g sugar snap peas, trimmed

  • 2 tbsp Gella’s kitchen pimento infused olive oil

  • 2 large garlic cloves, finely chopped

  • 24 raw king prawns, peeled

  • 2 tbsp Stumpy’s hot sauce 

  • Crusty white bread, to serve

METHOD

  1. Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last two minutes of cooking time.


  2. Meanwhile, heat 2 tbsp Gella’s Kitchen Scotch bonnet and Thyme infused olive oil in a wok, big frying pan, or skillet pan. toss in 2 finely chopped large garlic cloves and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.


  3. Add around 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.


  4. Drain the linguine pasta and sugar snap peas, then toss on top of the prawn mixture.

  5. Add two tbsps of Stumpy’s hot sauce 

  6. Stir well into the linguine and Prawns.


  7. Serve with Salad and warm crusty bread.

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