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Prawn Linguine

• 3 punnets cherry tomatoes
• olive oil
• zest of 1 lemon
• 1 tsp fennel seeds
• 1 chilli, sliced
• 2 cloves of garlic, sliced
• salt and pepper


Combine ingredients in a bowl & toss to coat the tomatoes. Place on a lined tray in a hot oven and roast until starting to blister. Set aside.

• 600g Australian prawns, peeled
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• juice of ½ lemon
• salt and pepper


Combine ingredients & allow prawns to marinate for ½ hour.

• 2 small fennels, sliced
• zest of 1 lemon
• 1 tsp chilli flakes
• juice of ½ lemon
• salt and pepper


Combine ingredients & roast the fennel in a hot oven until tender.

• 400g good quality linguini boiled in salted water, strained reserving some of the cooking liquid.
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• ½ bunch parsley, chopped
• ½ bunch dill, chopped
• 1 lemon flesh, finely diced
• 40g butter
• juice of 1 lemon
• 1 chilli, sliced
• 3 garlic cloves, chopped

In a large pan melt the butter and add the chilli and garlic. Add the prawns & toss until cooked through. Add the linguini, the smoked paprika & tomato paste. Toss and add the fennel and roasted tomatoes. Season with salt and pepper, add the lemon and lemon juice to taste and add the chopped herbs. Serve immediately.

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EMAIL: website@wheelandbarrow.com.au
PHONE: (08) 8282 2100