Lemon Myrtle Prawn Linguini - Lemon Myrtle Fragrances

Lemon Myrtle Prawn Linguini

May 05, 2024 1 min read

Lemon Myrtle Prawn Linguini

This classic pasta dish is perfect for both quick weeknight dinners and special occasions.


  • 12 large green Pacific Reef black tiger prawns
  • 330 g fresh pasta or dried egg fettuccine
  • 800 g fresh crushed tomatoes or 2 tins crushed tomatoes
  • 2 large tomatoes
  • 1 cup red wine
  • 2 tsp Lemon Myrtle Spice
  • 2 tsp ground bush tomato
  • 2 tsp saltbush
  • 2 tsp ground mountain pepper
  • 2 tsp honey
  • 1/3 cup chopped fresh parsley
  • grated pecorino/parmesan cheese


  • Clean, peel and devein prawns and set aside in the fridge.
  • In a saucepan on low heat, pour in the crushed tomatoes.
  • Add the wine and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture before stirring through the honey.
  • In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
  • Remove prawns from the fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
  • Drain the pasta and allow any moisture to steam off, then fold through the sauce.
  • Serve immediately with grated cheese and a sprinkle of lemon myrtle.


This recipe is by chef Mark Olive, from the Interior's Addict!