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A Savoury Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

Katie and Safia are a duo that you might want to get to know. They are the chef and baker duo behind “We are Cook and Baker.” So, needless to say, they have both sweet and savoury dishes covered. The following recipe for Prawn​ ​and​ ​Rosé​ ​Linguine​ originally appeared on Mirabeau Wine. Using Rosé wine when cooking the prawns in this dish gives them a beautiful citrusy finish, and the chilli adds a fiery kick.

Prawn Rosé Linguine Recipe Mirabeau Wine

A Savoury Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

Maison Mirabeau Wine
This meal is simple a perfect weekday dinner or for a crowd.
4 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine French
Servings 2 people


  • 1 tbsp Olive Oil
  • 1 garlic clove
  • 1/4 small Red Chilli seeds removed
  • 1/2 lemon to squeeze on top at the end
  • Large handful Flat leaf parsley
  • 150 g (5 oz) King Prawns raw or cooked
  • 1 small glass Mirabeau Etoile
  • 2 servings Dried linguine or use fresh


  • Bring a large pan of salted water to the boil.
  • Meanwhile, peel and finely chop the garlic. Finely dice the red chilli and roughly chop the parsley.
  • Once the water has come to a boil, add the dried pasta and cook for 8-10 minutes.
  • Whilst the pasta is cooking, add 1 tbsp olive oil to a large frying pan over a medium-high heat.
  • 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.
  • Add the garlic to the pan and toss the prawns in the garlic and oil.
  • Pour in the wine and allow to simmer for 2 minutes.
  • Once almost cooked, add the pasta to the frying pan along with a little of the cooking water.
  • Toss in the sauce and stir in the red chilli and fresh parsley. Squeeze lemon juice on top just before serving.
  • Serve immediately with a glass of Mirabeau Etoile.


If using fresh pasta reduce the cooking time.
For a typical serving of pasta we recommend 200g dried weight.
Keyword Pasta, Prawns
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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.


  1. Adrian
    January 4, 2022 at 10:50 am — Reply

    4 stars
    Tried this and loved the taste. Wasn’t sure how the lemon fitted in as it’s in the list of ingredients but not in the instructions. I squeezed some juice in at the end and that seemed to work.

    • January 4, 2022 at 11:57 am — Reply

      Hello, thank you for pointing out that omission. Yes, the lemon should be squeezed on top just before serving. Enjoy the tastesof Provence.

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