Blog | Recipe | Chilli & Prawn Linguini – Serves 4

By Chef Trever Orr | Harbour Inn Annalong | 24th September 2017

By Trevor Orr, Chef at The Harbour Inn, Annalong


  • 20 fresh NI langoustines
  • 250g sunblushed Tomatoes
  • 2 cloves garlic
  • 1 red onion
  • 1 red chilli
  • 1 packet of baby salad leaves
  • 50ml olive oil
  • 50g Tomato Puree
  • 1 packet of Linguine pasta


Slice red onion, slice chilli in half and de-seed. Heat a medium sized pot, add olive oil, add onion, sunblushed tomatoes, garlic & tomato puree, cook for 15 minutes on low heat. Cook langoustines for 2 minutes in boiling water and transfer to iced water, shell langoustines when cool enough to handle. Puree chilli and tomato sauce with a blender, add seasoning and taste

To Serve

Heat a deep sided frying pan, add chilli & tomato sauce to pan, put prawns and pasta into boiling water and drain well. Add pasta, prawns and baby salad leaves to pan, toss pan to coat pasta & prawns. Transfer to warmed serving dishes.

Where can I eat this?

The Harbour Inn Annalong is a fantastic restaurant with a great range of local seafood dishes. Situated on the harbour side in Annalong with the sea in front of you and the Mourne Mountains to the left, the views are spectacular – and there is nothing better than eating seafood whilst you can see and smell the sea!