Creamy Tiger prawn, pancetta and asparagus linguine


400g or 8 extra-large Whole Cooked Tropic Co Tiger Prawns, (head and shell removed, tail on)

400g dried linguine pasta

2 tbsp olive oil

4 rashers smoked pancetta, (or bacon), diced

3 cloves garlic, crushed

½ cup dry white wine

100mL ½ cup cream

Small bag (60g) baby spinach

1 bunch asparagus, sliced thinly

60g parmesan cheese, grated

Pepper to taste


Tip: Make sure there is plenty of salt in the pasta water, to enhance the taste.


Step 1

Bring a large pot of salted water to a boil and cook pasta following pack instructions.

Step 2

Place a large frypan onto the stove top and heat to medium.

Step 3

Add olive oil, pancetta and garlic, fry gently until fragrant without too much colour.

Step 4

Add the wine and simmer for 2-3 minutes before adding the cream, simmer until reduced by half.

Step 5

Add the pasta, spinach, asparagus and prawns to the sauce stir and heat through until the spinach is wilted.

Step 6

Serve on a large platter, garnish with parmesan cheese and season with freshly ground pepper.