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Serves 3-4

  • 250g shallots, diced
  • 1 bulb Garlic, roasted & crushed
  • 200g block of Riverina Dairy Double Cream Fetta
  • 250g butter melted
  • 1kg fresh cooked king prawns. Ready to eat
  • 2 lemons, zested & juiced
  • 1L fish stock
  • 1kg squid ink pasta, cooked al dente
  • 2x 500ml cooking cream
  • Salt & Pepper
  • 1 tbs Chervil
  • 1 tbs Flat leaf parsley
  • 1 tbs of dill
  • 2 tbs salmon roe (optional)

King Prawn Linguine with Double Cream Fetta

    1. Lightly sauté shallots and garlic with butter in a frying pan.
    2. Add lemon zest and fish stock to the pan and deglaze, reduce the stock by half. Add cooked pasta and cooking cream, bring to a boil then remove from heat.
    3. Check the seasoning, add salt, pepper and lemon juice to taste.
    4. Serve pasta with Riverina Dairy Co. Double Cream Fetta crumbled on top and with chopped herbs and salmon roe if available.
King Prawn Linguine with Double Cream Fetta
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