Prawn​ ​and​ ​Rosé​ ​Linguine​ Recipe

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.