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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 mins
Cook Time 15 mins
Total Time 20 mins
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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