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Serves 3-4

Ingredients
  • 200g Riverina Dairy Greek Style Fetta
  • 250g shallots, diced
  • 1 bulb garlic, roasted & crushed
  • 250g butter, melted
  • 2 lemons, zest & juice
  • 1L fish stock
  • 1kg squid ink pasta, cooked al dente
  • 2 x 500ml cooking cream
  • Salt & pepper
  • 1kg fresh cooked king prawns
  • 1 tbsp chervil
  • 1 tbsp flat leaf parsley
  • 1 tbsp of dill
  • 2 tbsp 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 king prawns and Riverina Dairy Greek Style Fetta crumbled on top and with chopped herbs and salmon roe (optional).
King Prawn Linguine with Double Cream Fetta
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