Prawns on Spaghettini
With Caribbean Pesto

Prawns on Spaghettini


  • 12 fresh raw prawns (with head and tail)
  • 2 tbsp “Treasures of the Caribbean” (Herbaria)
  • 3 tbsp butter
  • 100g/3.5oz basil leaves
  • 2 tbsp lightly roasted pine nuts
  • 1 tbsp coconut flakes
  • 80g/2.8oz fresh cilantro
  • 1 tsp garlic, minced
  • 0.5 tsp ginger, minced
  • 0.5 cumin powder (Herbaria)
  • 50ml/1.8fl oz coconut milk
  • 2 tsp passion fruit juice
  • 125ml/4.4fl oz olive oil
  • 500g/17.5oz spaghettini
  • “Sicilian Rock Salt” (Herbaria)
  • “Trio Noir” black pepper blend (Herbaria)

Cut the prawns lengthwise, rub all over with “Treasures of the Caribbean” and leave for 1 hour in marinade. For the pesto, place cilantro and basil in food processor. Pulse until coarsely chopped. Add pine nuts, coconut flakes, ginger, garlic and cumin, pulse some more. Stir in olive oil, coconut milk and passion fruit juice. Season with salt and pepper.
Cook spaghettini in a large pot of boiling water until done, strain and transfer on to a platter. Heat butter in a skillet, sauté prawns on each side for 3 minutes. Mix pesto with pasta, place prawns on top and serve right away.

For this recipe you need:

Trio Noir

Pepper speciality with black peppercorns from three regions

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Sicilian Rock Salt

Natural Rock Salt Crystals, without additives

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