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Maison Therese

Prawn & Chilli Linguine

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  • 1 tablespoon olive oil
  • 1 shallot, halved and finely sliced
  • 2 cloves of garlic
  • 1 medium zucchini, halved lengthwise and finely sliced
  • Pinch of salt
  • 1 teaspoon of dried mixed herbs
  • 1 teaspoon of anchovies (optional)
  • ½ cup dry white wine
  • 1 jar Maison Therese Tomato Chilli Pasta Sauce
  • 1 teaspoon or cube of vegetable stock powder
  • Chilli flakes (optional)
  • 500g frozen prawns
  • 300g fresh linguine or 150g dried linguine (or your usual pasta portion)


  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • Zest and juice of half a lemon
  • 1 tablespoon finely chopped Parsley
  • ½ teaspoon Salt
  • Pepper to taste

Serves 4


  1. Heat a frying pan with the olive oil and sauté the diced shallots and garlic with the pinch of salt until translucent. Add in the diced zucchini and keep stirring until it becomes golden and then add the dried mixed herbs and anchovies (optional).
  2. While we wait for the vegetables to cook, start on the crumb. In a small frying pan over medium heat, add the olive oil and then the 1 clove of crushed garlic. Let the garlic cook through and once it is starting to brown add the bread crumbs, salt, and the zest and juice of half a lemon. Continue to stir the breadcrumbs around the pan until nice and golden. Remove from the heat and add the pepper and finely chopped parsley. Reserve until serving.
  3. Pour the wine into the pan and let simmer for 3-5 minutes before adding in the jar of Tomato Chilli Pasta Sauce. Fill the empty jar half full with water and use this to dissolve the vegetable stock powder. Add this to the pan and let simmer for 5 minutes. The sauce should be becoming nice and thick, if it’s still very thin and watery, leave to simmer for longer. Now is the time to add additional chilli flakes if desired!
  4. While we wait for the sauce to thicken, prepare the pasta according to the packet instructions and strain.
  5. Once the pasta sauce is nice and thick, add the frozen prawns and continue to stir until the prawns have cooked through and the mixture is bubbling again. At this stage, add the strained pasta to the pan and leave the pasta to soak up some of the sauce for 2-3 minutes. Remove from the heat.
  6. Serve the pasta into 4 bowls and top with the crumb, a generous drizzle of good quality olive oil and fresh lemon wedges to squeeze over the top!

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Since 1965

Maison Therese produced its very first jar of pickled Onions and Gherkins back in 1965 and since it’s inception gradually expanding the range, preserving favourite New Zealand flavours ever since.

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