Prawns and Chilli Persian Fetta linguine with fresh basil

serves 4

Prep: 10 minutes

Cook: 15–20 minutes


  • 180g Yarra Valley Cheese Persian Fetta with Chilli

  • 500g linguine pasta

  • Approx. 500g raw prawns, peeled & deveined

  • 3 cloves garlic, crushed

  • ¼ cup extra virgin olive oil

  • 250g cherry tomatoes

  • 400g can diced tomatoes

  • 2 tbsp baby capers, drained

  • 1/2 bunch fresh parsley, chopped

  • 1/2 bunch fresh basil leaves to garnish


  • In a medium sized saucepan, boil salted water and add pasta, stirring occasionally for 8 – 10 minutes until al dente.
  • Drain pasta, but keep half a cup of the cooking liquid.
  • In a bowl, mix prawns and garlic with one tablespoon of extra virgin olive oil.
  • In a large, deep non-stick frying pan slowly add prawns over a medium heat. Stirring for about 3 minutes or until just cooked, then remove from the pan.
  • In the same pan, add remaining extra virgin olive oil and cherry tomatoes and stir for about 3 minutes or until softened.
  • Add diced tomatoes and baby capers, and stir for a further 2 minutes.
  • Stir through pasta, prawns, reserved cooking liquid and parsley until combined and heated through.
  • Season with salt and pepper to taste.
  • Lightly toss through Yarra Valley Cheese Persian Fetta with Chilli and garnish with fresh basil leaves.
Persian Fetta with Chilli


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