Chit Chat & Recipes

Red Hot Chilli Linguine with Chilli Prawns and Basil


  • Cherry Tomatoes
  • Tiger Prawns, shelled
  • 4 large Garlic cloves, thinly sliced
  • 1 red Chilli, finely chopped
  • Baby Spinach leaves
  • Fresh Basil leaves, shredded
  • Vasse Virgin Extra Virgin Olive Oil
  • 1 1/2 tsp Vasse Virgin Red Hot Chilli Balsamic
  • 1 tsp Vasse Virgin Chilli Pressed Extra Virgin Olive Oil



In a large pot of boiling salted water, add the linguine and cook to al dente. In a large frying pan over medium heat add the extra virgin olive oil and cherry tomatoes, stirring for 2 minutes, then add the prawns and stir for another 1-2 minutes, or until the prawns are just turning pink. Add the garlic and the chilli to the pan and cook for 1 minute or until the prawns have cooked. Remove from the heat and stir in the spinach, basil, balsamic, and the linguine. Add the chilli oil to taste, blending until well-mixed. Enjoy!

Posted by Emily Wintle on November 12, 2014 - 0 comments

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