Ingredients per serve


Bisque Sauce

To Serve

  • Linguine 1.0 kg
  • Heirloom cherry tomatoes 400.0 g
  • Basil leaves 20.0 g

This pasta with its bisque style sauce makes for a true tasting experience. Using shells and heads of the prawns in the stock for the sauce, means less wastage and an amazingly intense flavour of resulting sauce.



  1. Bisque Sauce

    • Remove shells and heads from prawns, reserving meat. Leave tails on.
    • Heat oil in a large pan over medium heat. Add shells and heads and cook for 10 minutes until deep red brown. Add chopped leek, carrot, garlic cloves and bay leaves. Saute for 5 minutes then pour in 1.25 L water, KNORR Intense Flavours Deep Smoke and KNORR Italiana Pronto Napoli. Simmer for 30 minutes. Remove from heat and strain through a fine sieve. Discard prawn shells and vegetables.
    • Bring sauce back to the boil, stir through KNORR Roux and simmer for 5 minutes. Add raw prawns and cook until opaque.
  2. To Serve

    • Cook linguine until al dente. Drain and keep warm, reserving ½ cup cooking water.
    • Heat oil in a pan and add halved cherry tomatoes. Saute until tender and blistered.
    • Toss bisque sauce with prawns along with tomatoes and basil through pasta. If mixture is too thick, add a little of the cooking water to loosen. Serve immediately.