Kaikōura Garlic Butter Prawn & Lemon Herb Linguine – Authentic New Zealand Recipe
Fresh coastal pasta tossed with garlic-seared prawns and bright lemon zest.
- Country of Origin
- 🇳🇿 New Zealand (Polynesia / Australasia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Coastal prawns, Linguine pasta, Baby spinach, Cultured butter, Garlic
Ingredients for Kaikōura Garlic Butter Prawn & Lemon Herb Linguine (4 Servings)
- 1.25 lbs (or 2.5 cups) coastal prawns, prepped into bite-sized pieces
- 1.5 cups linguine pasta, washed and trimmed
- 1 cup baby spinach
- 1 medium onion and 3 cloves garlic, finely minced with cultured butter
- 1.5 tbsp traditional New Zealand seasoning (garlic, lemon zest, flat-leaf parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, cultured butter, and garlic, lemon zest, flat-leaf parsley for 30 seconds.
- Add coastal prawns and linguine pasta, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the New Zealand sauce clings glossily to every strand.
- Finish with baby spinach and serve piping hot.