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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
