Sponsored: Spicy garlic prawn and rosé linguine
Serves: 2
Prep time: 15 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Spicy garlic prawn and rosé linguine
On the table in 15 minutes, this is just the dish to make after a hectic day
Serves: 2
Prep time: 15 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g dried linguine
- 20g butter or 1 tbsp olive oil
- 150g baby plum tomatoes, halved
- 2 garlic cloves, thinly sliced
- a pinch of chilli flakes, (optional)
- ½ tsp smoked paprika
- 100ml Mateus Rosé
- 1 x 225g pack raw peeled tiger prawns
- 4 tbsp double cream or crème fraîche
- 3 tbsp torn fresh basil leaves
Step by step
- Add the pasta to a pan of boiling salted water and cook for 10-12 minutes or until al dente.
- Meanwhile, heat the butter or oil in a frying pan, add the tomatoes, garlic and chilli flakes, if using, and cook for 3-4 minutes on a medium heat, without allowing the garlic to colour.
- Stir in the smoked paprika and cook until fragrant then pour in the Mateus Rosé. Increase the heat and bubble fast for about 2 minutes, or until the liquid has mostly evaporated.
- Tip in the prawns and the cream, and add half a ladleful of water from the pasta pan. Cook for about 3 minutes on a medium heat, stirring, until the prawns are pink and cooked through.
- Drain the pasta and toss through the sauce, adding the basil. Divide between warmed bowls and serve with a glass of chilled Mateus Rosé.
