Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!

    What I find so fascinating about food is that every recipe has a story behind it. Last year in November we went on a family holiday to Port Douglas. We loved it! We stayed in an apartment at the Pullman Sea Temple which was perfect for our family of five. The resort was beautiful, weather was perfect and most important the food and the coffee was on point.

    When traveling with the family it can be hard to find kid friendly places to eat where the food is actually good. However, Port Douglas had this sorted. There was an abundance of great cafes and restaurants and we were spoilt for choice. During our stay we met some fellow Westies and they recommended that we try a restaurant called Salsa bar and grill. I ordered the crab linguine and it was sensational!

    After coming back home to Melbourne I have been dreaming of this pasta and so I decided to try my own take on it.

    This recipe uses prawns as the star of the dish and I love cooking with prawns because they take next to no time to cook and pair so well with pasta. I decided to make the sauce using fresh tomatoes instead of tinned because good quality tomatoes are so easy to find around this time of year. It also gives a beautiful freshness and lightness to the dish.

    This recipe is so quick and easy to make for a weeknight but it’s also fancy enough to make for when you are entertaining. It’s a win-win and a must try. If you ever plan a family vacation to Port Douglas I can give you my list of top places to eat and drink.

    If you need some more food inspiration be sure to check out my blog for easy, healthy and delicious recipes for busy families.


    • 500g linguine pasta

    • 50g butter

    • 3 cloves garlic thinly sliced

    • 1 small red chilli thinly sliced

    • 3tbs baby capers

    • 1/2 cup dry white wine

    • 300g Australian prawns, peeled but tails left intact

    • 4 vine ripe tomatoes, diced

    • Small bunch flat leaf parsley, finely chopped

    • To serve: freshly grated Parmesan and a drizzle of olive oil.


    • Cook pasta according to packet instructions.

    • Meanwhile add butter to a large fry pan on medium heat.

    • Once foaming add garlic, chilli and capers and cook for 2 minutes.

    • Add wine and cook for a few minutes until the wine has reduced by almost half.

    • Add prawns and cook for 2 minutes or until they change colour.

    • Add tomatoes and parsley, stir through until combined. Remove from heat.

    • Once the linguine are cooked, use tongs to transfer the pasta to the fry-pan. Adding a little of the pasta water, toss all together.

    Serve with a drizzle of extra virgin olive oil and Parmesan cheese. 

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