Linguine with Chilli Prawns

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- 3 tbsp oil
- 1/2 tsp Chopped Chilli in Oil
- 1 Garlic Puree
- 4 red peppers, sliced
- 800 grams tinned chopped tomatoes
- 1 kg linguine, cooked and refreshed
- 1 kg cooked prawns, defrosted


PREPARATION IN ADVANCE: Defrost prawns. Cook noodles as per instructions and refresh. Slice peppers.

METHOD: Heat wok and the oil. Add the Chopped Chilli in Oil and Schwartz for Chef Garlic Puree, sliced peppers and tomatoes. Cook out for 2 mins. Toss in linguine. Stir in prawns, heat through and serve.

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