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Linguine with Prawns and Feta

Linguine with Prawns and Feta

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20 medium size Prawns from one of the Blue Island Fish Markets
1 pack Linguine
1 1/2 cup olive oil
2 cloves garlic, finely chopped
2 onions (one finely chopped and the other one cut into 4)
1 carrot, cut into big pieces
1 cup white wine
1 pepper cut into sticks
1 teaspoon dry basil
1 teaspoon sugar
1 cup parsley, finely chopped
1 can chopped tomatoes
2 tomatoes, grated
200 g hard Feta cheese in cubes

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Linguine with Prawns and Feta

  • Main Course
  • Pasta
Cooking Methods:
  • Portions: 4
  • Μέτρια




Clean the prawns (remove the heads and shells, leaving only the tails). Score their backs with a knife and remove their intestines. If preferred, the prawns can be purchased already cleaned from one of the Blue Island Fish Markets.

Sauté the heads and shells of the prawns in a saucepan with ¼ cup of olive oil for 2 minutes. Add the quartered onion and the carrot and sauté for 1 minute more. Add one and a half liters of water and boil for 30 minutes.

Drain and save the stock. It will be used for boiling the pasta later, following the instructions on the packet, adding extra water and salt.

In the meantime, prepare the prawns: heat the remaining olive oil in a pan and sauté the chopped onion and garlic for 1 minute. Add the pepper and sauté for 2 more minutes.

Add the wine and when it has evaporated, add the tomatoes and grated tomatoes. Season with salt and pepper and add the basil and sugar. Let the sauce simmer until smooth. About 3 minutes before turning off the heat, add the prawns to the sauce to boil for the last few minutes. Finally, add the feta cheese and parsley.

Add the boiled pasta to the sauce, stir in some salt and pepper to taste.

Serve adding extra parsley and drizzling with a little olive.

Bon appétit!


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