• 30g Bertolli butter and olive oil block
  • 400g linguine
  • 300g king prawns, headless and peeled
  • 1 garlic clove, sliced
  • ½ red chilli, finely chopped
  • Parsley leaves
  • Parmesan shavings


  1. 1

    1. Cook the linguine according to pack directions. Meanwhile heat the Bertolli butter and olive oil and sauté the prawns, garlic and chilli for 3-4 minutes, stirring constantly until the prawns are cooked.

  2. 2

    Drain the linguini and add to the prawn mix. Toss together and finish with shavings of Parmesan and fresh parsley leaves.

  3. 3

    Add some asparagus and cherry tomatoes for an additional twist.

Nutritional Details

Each serving provides
  • Energy 2299kj 549kcal 27%
  • Fat 13.9g 20%
  • Saturates 5.0g 25%
  • Sugars 2.3g 3%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 888kj/212kcal

Each serving provides

69.9g carbohydrate 0.2g fibre 36.5g protein

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