Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

Blog Provençal cuisine

Using Rosé wine when cooking the prawns in this dish gives them a beautiful citrusy finish, and the chili adds a fiery kick. Whilst it may seem complicated, it is in fact so simple to put together – perfect for a quick weekday dinner but also great when cooking a feast for friends.

Ingredients (serves 2)

1 tbsp olive oil
1 garlic clove
1⁄4 small red chilli, seeds removed
1⁄2 lemon
Large handful of flat leaf parsley
150g king prawns (raw or cooked)
1 small glass Mirabeau Etoile
2 servings dried linguine (we recommend 200g dried weight) or use fresh and reduce the cooking time

Method

  • 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 then stir in the red chilli and fresh parsley.
  • Serve immediately with a glass of Mirabeau Etoile.
Katie & Safia
The author: Katie & Safia

Best friends Katie & Safia, a chef and baker duo, met whilst living in the foodie Spanish capital Madrid, where they spent their sunny days and balmy nights exploring the city's most beautiful cafés, restaurants and rooftops. Having travelled to over nineteen cities together and after sharing who knows how many tables-for-two, they now bring their passion for dining, styling and design to host pop-up supper clubs in unique, carefully curated venues in London and abroad. Look out for the launch of their ‘Cookbook Club’ workshop suppers in the near future too. Sign up to the newsletter on their website www.wearecookandbaker.com and follow on instagram @wearecookandbaker to be the first to know when tickets go on sale for their next supper club.

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