Delnevo’s Linguini Gamberoni

Delnevo’s Linguini Gamberoni


  • Delnevo’s pomodoro sauce
  • 200g spaghetti
  • 5 tbsp EVOO
  • 8 raw large king prawns  (heads off, peeled and de-veined)
  • 1/2 small shallot cut fine
  • 4 cherry tomatoes, quartered
  • 3 garlic cloves minced
  • 70ml good quality white wine
  • 5g parsley cut fine
  • Maldon sea salt
  • Black pepper

Serves 2


  1. Bring a large pot of water to boil, season with salt and cook linguine for recommended time, minus 2 minutes
  2. While the linguini is cooking, heat the olive oil in a large frying pan on high heat.
  3. Add prawns, season with salt and pepper and cook for 30-40 seconds. Remove and set aside
  4. Reduce to a low heat add the garlic, shallots and tomatoes and cook for two minutes (or until garlic brown and tomatoes soften).
  5. Deglaze with the white Wine and reduce by half.
  6. Add Delnevo’s pomodoro sauce, bring to a simmer and continue on a low heat.
  7. Keeping one cup of pasta water aside, drain the linguini, add to the sauce and toss well.
  8. Add the prawns, chopped parsley and toss.
  9. Turn the heat up high, adding the required amount of pasta water to finish cooking and achieve a nice creamy consistency.
  10. plate up.

*To add an extra kick, drizzle with Delnevos Chilli Oil and serve.

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