King Prawn Linguine

Western King Prawn Linguine

This simple Western King Prawn linguine recipe is so quick and easy, you can whip it up in less than 15 minutes. Enjoy with the family or impress guests at your next dinner party.

Serves: 4 PRINT THIS


  • 350g raw Dinko Spencer Gulf King Prawns, shelled, de-veined and cut in half (lengthways)
  • 400g linguine
  • 2 garlic cloves, minced
  • 50g butter
  • Finely grated zest from one lemon
  • Handful fresh parsley, roughly chopped


1 Place pasta into boiling, salted water.

2 In a separate pan on medium heat, place the garlic and butter and cook until butter has softened.

3 Add the prawns and cook for approximately one minute (until they just turn from grey to pink). Be careful not to overcook them or they will be tough.

4 Remove prawns from the heat and stir in the lemon zest. Season with salt and pepper.

5 When cooked to your liking, drain the pasta and toss into the pan with the prawn mixture and parsley. Mix well.

6 Serve with the lemon wedges (optional).


Bluefin Tuna steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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