22/05/2026
Sunshine, seafood, and a taste of Italy āļøā£
Try Linguine with Atlantic prawns, just in time for the weekend š·šā£
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Ingredientsā£
400g SuperValu Signature Tastes Linguineā£
2 packets SuperValu Signature Tastes Wild Atlantic Prawnsā£
10ml SuperValu Extra Virgin Olive Oilā£
1 SuperValu Garlic Clove, finely choppedā£
1 SuperValu Fresh Chilli, choppedā£
150g SuperValu Signature Tastes Sundried Tomatoes, choppedā£
250ml SuperValu Double Creamā£
35g SuperValu Flat-leaf Parsley, choppedā£
50g SuperValu Finely Grated Parmesanā£
1 bag SuperValu Signature Tastes Wild Rocket & Parmesan Salad, to garnishā£
Sea salt and freshly ground pepper, to seasonā£
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Red Pepper and Garlic Dressingā£
100g SuperValu Signature Tastes Grilled Mixed Peppersā£
1 SuperValu Garlic Cloveā£
80ml SuperValu Extra Virgin Olive Oilā£
20ml SuperValu Red Wine Vinegarā£
Pinch of salt & pepperā£
Pinch of sugarā£
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Methodā£
Cook the linguine in plenty of boiling salted water for 6ā8 minutes, until al dente.ā£
While the linguine is cooking, heat the olive oil in a large pan. SautĆ© the garlic and chilli for 2 minutes, then add the sundried tomatoes and cook for 1 minute to break them down.ā£
Add the cream and bring to the boil. Reduce the heat and cook for 3 minutes, then season with salt and pepper.ā£
Add the prawns and cook for 1 minute.ā£
Add the trained linguine, grated parmesan and chopped parsley to the sauce and toss well to combine.ā£
Season with freshly cracked pepper and serve in large pasta bowls.ā£
For the red pepper and garlic dressing, place all ingredients in a blender and blitz until smooth.ā£
To serve the salad, add dressing to the bottom of a serving bowl, place the salad on top, sprinkle with cheese and drizzle with a little extra virgin olive oil. Serve alongside the pasta.ā£
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