Caledonian Salt Prawn Linguine with Lemon and Garlic


  • 2.2 lbs Caledonian salt prawns
  • 1 lb linguine
  • 4 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions.

  2. While the pasta is cooking, prepare the Caledonian salt prawns. Peel and devein the prawns, leaving the tails intact.

  3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

  4. Add the prawns to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.

  5. Remove the prawns from the skillet and set them aside on a plate.

  6. Add the white wine to the skillet and bring to a simmer.

  7. Add the lemon zest and juice to the skillet and stir to combine.

  8. Add the cooked linguine to the skillet and toss to coat in the lemon and garlic sauce.

  9. Add the cooked prawns to the skillet and toss to combine.

  10. Season with salt and pepper to taste.

  11. Divide the linguine and prawns between four plates.

  12. Garnish with chopped parsley and serve immediately.

This Caledonian salt prawn linguine with lemon and garlic is a light and refreshing meal that's perfect for a warm summer evening. The sweet and succulent prawns pair perfectly with the tangy lemon and garlic sauce, and the linguine provides a satisfying base. Enjoy!