Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika,coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own.It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!

Cook our delicious Cuban Prawn Pasta in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Cuban Prawn Pasta. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Mojo Seasoning pot, a White Wine Reduction pot and a Garlic Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Cuban Prawn Pasta in just 15 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Mojo Seasoning
  • White Wine Reduction
  • Garlic Paste

Your shopping list for 2 servings:

  • 200g dried linguine (GF if needed)
  • 1pack raw prawns (160g)
  • 15 cherry tomatoes
  • 10 asparagus or tenderstem broccoli
  • 60ml single cream

Our 15 minute recipe

  1. Get the pasta on

    Cook the pasta in salted boiling water for 8 mins. 

  2. Sear the prawns

    Heat a little oil in a frying pan over medium-high heat and cook the prawns for 2 mins, flipping over halfway.

    Add the MOJO SEASONING and toss the prawns in the spices for 30 secs. Then remove from the pan. 

  3. Fry the veg

    Add the tomatoes, the asparagus and the GARLIC PASTE to the pan and fry for 3 mins.

    Add the WHITE WINE REDUCTION and stir it into the veg. 

  4. Add the cream

    Reduce the heat to medium-low, then pour in the cream, stirring gently.

    Return the prawns (and their spices) to the pan and mix them in.

    Collect 2 tbsp of cooking water from your pasta, then drain the pasta. 

  5. Serve!

    Add the pasta along with your 2 tbsp cooking water to the sauce. Mix well then serve. 


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