Pink Wine and King Prawns Linguine

Allergen and Diet Summary


Recipe Categories

A delicate and creamy seafood pasta recipe with prawns, cherry tomatoes and pink wine. A refined dinner dish with a rosé wine twist. Good for pescatarians.

Creamy Pink Rosé Wine and King Prawns Linguine Pasta




Time 25m



This pink wine and king prawns linguine pasta recipe is a delightful and delicate dish to enjoy with friends for dinner on a warm summer evening. It is a refined dish made with juicy cherry tomatoes, fresh parsley, tasty prawns and a hint of rosé wine.

In just a few simple steps you can prepare a fantastic seafood meal with a creamy sauce that belongs to the mediterranean culinary tradition and in particular to the Italian cuisine.

Use fresh king prawns to get the best out of this recipe but frozen ones are fine as well. Just remember to defrost them completely before starting.


  • Extra Virgin Olive Oil
    3 tbsp
  • Garlic Cloves
  • Cherry Tomatoes
    240 g
  • Parsley
    1 tbsp
  • King Prawns
    300 g
  • Rosé Wine
    70 mL
  • Linguine Pasta
    250 g
Allergens are marked in bold

Recipe Instructions

step 1

Wash the cherry tomatoes and cut them into halves. Set aside a third of the king prawns and clean the remaining ones. Remove the head and legs, peel the shells and squeeze the tail to remove it from the body of the prawns.

In a large frying pan, heat the extra virgin oil with garlic cloves for 3 to 4 minutes. Alternatively crush the garlic for extra flavour. Sizzle until the garlic turns lightly golden.

In a large pot bring water to the boil with a pinch of coarse salt.

step 2

Add the cherry tomatoes and chopped fresh parsley to the frying pan and cook for 5 minutes. Flip the tomatoes so that the flat side is facing the bottom of the pan and gently press them with the back of a spoon to release the juice.

Add both the whole and peeled prawns and pour the pink wine. Reduce and simmer until the wine has evaporated and the prawns are cooked. It should take 6 to 8 minutes on medium heat. 

step 3

In the meantime, cook the linguine pasta according to the packet instructions but drain 2 minutes before the end of cooking time saving a half of a glass of the boiling water.

First set the whole prawns aside and discard the crushed garlic, then add the pasta in the frying pan and toss well. Continue to cook the pasta on medium heat and pour a bit of the boiling water to make the sauce more creamy if it seems too dry.

Serve with the whole prawns on top and lemon wedges on the side.



  • Remember to cook the pasta al dente which means firm to the bite.

  • Save some of the water in a glass when your drain the pasta after the end of cooking time as it is rich in starch and thus very useful to thicken and dilute the sauce of prawns and tomatoes if needed.