A Savoury Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe
This meal is simple a perfect weekday dinner or for a crowd.
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Servings Prep Time
2people 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Bring a large pan of salted water to the boil.
  2. Meanwhile, peel and finely chop the garlic. Finely dice the red chilli and roughly chop the parsley.
  3. Once the water has come to a boil, add the dried pasta and cook for 8-10 minutes.
  4. Whilst the pasta is cooking, add 1 tbsp olive oil to a large frying pan over a medium-high heat.
  5. Add the prawns and heat through for 2-3 minutes if pre-cooked. If using raw prawns, cook for 3-4 minutes until pink and the flesh is no longer translucent.
  6. Add the garlic to the pan and toss the prawns in the garlic and oil.
  7. Pour in the wine and allow to simmer for 2 minutes.
  8. Once almost cooked, add the pasta to the frying pan along with a little of the cooking water.
  9. Toss in the sauce and then stir in the red chilli and fresh parsley.
  10. Serve immediately with a glass of Mirabeau Etoile.
Recipe Notes

If using fresh pasta reduce the cooking time.

For a typical serving of pasta we recommend 200g dried weight.