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Creamy Lemon Linguine with Biltong

Looking for a fresh and tasty summery pasta dish now that the sun’s out? This epic surf and turf recipe using Ember biltong by Alex Bona (@cardiff_home_cooks) has got to be the one for you.

Alex says, “It was so delicious. It had a lovely zing from the lemon and the combo of the Chilli Biltong with fresh King prawns was an absolute winner.”

For more recipes, check out our biltong recipe collection.

Prep time: 10 mins

Cook time: 35 mins

Serves 2


  • 2x 28g packs Ember Chilli Biltong, chopped

  • 250g Linguine

  • 200g King Prawns

  • 1.5 tbsp Butter

  • 1/2 tbsp Double cream

  • 2 Garlic cloves, crushed

  • 1 tbsp Fresh lemon juice

  • Handful of fresh parsley, chopped

  • Salt and pepper


  1. Add the pasta to some boiling, salted water and cook for about 10 minutes

  2. While your pasta is cooking, heat a larger frying pan over a medium high heat and melt 1 tbsp of butter. Once hot, add your prawns and season with salt and pepper. Cook the prawns until they have completely turned pink and cooked through then remove from the pan and set aside

  3. In the same frying pan, add 1/2 tbsp butter and fry the garlic until fragrant. Then add the cream, lemon juice and parsley and stir

  4. Simmer on a medium heat until the sauce sticks to the spoon. Add the prawns and Biltong into the sauce and give it a good stir. Taste and add salt and pepper as needed

  5. Add your pasta to the sauce with a little pasta water (add more if needed), give it a really good mix until the pasta is completely coated in the sauce

  6. Serve with a sprinkle of fresh parsley and enjoy!

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