A Savoury Prawn and Rosé Linguine Recipe
This meal is simple a perfect weekday dinner or for a crowd.
Ingredients
- 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
Instructions
- 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.
Notes
If using fresh pasta reduce the cooking time.
For a typical serving of pasta we recommend 200g dried weight.
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