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"ToCo" (Tomato Coconut) Prawn Linguine

Aktualisiert: 19. Nov. 2020

A BigBellyReport original creation, this recipe is something for those who want to spend as little time as possible during cooking, while achieving maximum amounts of flavor. It is certainly beginner friendly and uses only few ingredients (which you should have in your pantry).

I mainly came up with this combination because i had some leftover coconut milk and an open jar of tomato sauce. The coconut milk is a perfect substitute for cream, without leaving the "heaviness" that cream sauces sometimes come with. Combining the creaminess of the coconut milk with the umami flavor of the tomato sauce and prawns makes for a simple but delicious dish.

Difficulty: 1/5

Time: ~15-20 min

Ingredients (for 2):

  • 150-200 g prawns

  • 250-300 g linguine

  • 4 Tbsp Tomato sauce (unseasoned)

  • 100 ml coconut milk

  • Zest and juice of 1/2 lemon

  • 2 cloves of garlic, minced

  • dried italian herbs

  • handful of parsley

  • Parmigiano Reggiano for garnish


  1. Start cooking your linguine in salted water.

  2. In a sauce pan, on medium heat, start frying the minced garlic in olive oil. Don't let the garlic brown up.

  3. Throw in the prawns and italian herbs. Then add the lemon juice and zest.

  4. Add the tomato sauce and a bit of pasta water (1 Tbsp).

  5. When sauce is simmering add the coconut milk and give it a good stir.

  6. When your linguine are al dente drain and add to the sauce. Finally add the parsley.

  7. Salt and pepper to taste and of course garnish Parmigiano if wanted.

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