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

A light and fresh prawn linguine dish that screams summer! Treat yourself to this elegant rosé pasta dish, in no time at all.

Serves
2
Course
Main
Prep. Time
5 Mins
Cook Time
15 Mins
  • Ingredients
  • Method

Ingredients

Method

1

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.

2

Once the water has come to a boil, add the dried pasta and cook for 8-10 minutes.

3

Whilst the pasta is cooking, add 1 tbsp olive oil to a large frying pan over a medium-high heat.

4

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.

5

Add the garlic to the pan and toss the prawns in the garlic and oil.

6

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.

7

Toss in the sauce and then stir in the red chilli and fresh parsley.

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