Linguini with Honey-Sauced Prawns

Makes 4 servings


  • 1 lb. prawns, peeled and deveined
  • 1/2 cup julienne carrots
  • 1/2 cup julienne celery
  • 1/2 cup diagonally sliced green onions
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1/2 cup water
  • 1/4 cup Savannah Bee Company Acacia Honey
  • 4 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon crushed dried rosemary leaves
  • 1 lb. cooked linguine pasta, kept warm

Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta.

Recipe courtesy of the National Honey  Board.

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