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Linguine with tomatoes, greens, and prawns in a buttery sauce? What could go wrong. A quick and easy prawn and pasta dish, packed with flavour from the cheese and butter, perfect for creamy-rich lunch or dinner!



  • 450g of linguine (or pasta of choice)
  • extra-virgin olive oil, 1 tbsp
  • 400g peeled and deveined prawns (we recommend our 400g argentine prawns
  • 4 tbsp butter
  • 3 garlic cloves, smashed
  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish
  • 600 g halved cherry tomatoes
  • 60 ml of white wine
  • 240 ml double cream
  • 1 lemon’s juice
  • 150 g baby kale
  • 50 g freshly Parmesan cheese, plus extra for garnish
  • Freshly ground pepper
  • Ground salt 


  1. Cook linguine (or pasta of choice) till al dente in a large pot of salted boiling water according to package recommendations. Return the pasta to the pot, reserving 120ml pasta water.
  2. Heat the oil in a large skillet over medium heat. Season the prawns with salt and pepper. Cook for 4 minutes, or until prawns are pink and cooked through. Remove from the pan and set aside on a platter. 
  3. In a separate pan, melt the butter, then add the garlic and chilli flakes and simmer for 1 minute, or until fragrant. 
  4. Add the tomatoes to the pan and heat for 3 minutes, or until they begin to soften. Add Salt & pepper to taste. Add wine and cook for 5 minutes, or until the wine has mostly reduced. 
  5. Combine the double cream, lemon juice, and Parmesan cheese in a mixing bowl. Allow 5 minutes for the sauce to thicken. 
  6. Combine the linguine, prawns, and greens in a large mixing bowl.and toss to evenly coat. Add more pasta water if the sauce is too thick.

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