Prawn Linguine – The Trickster Pinot Grigio

Prawn Linguine – The Trickster Pinot Grigio

Ingredients

 375G Linguine
 4 TBSP Extra virgin olive oil
 300g Prawns
 Salt & pepper
 2 Small zucchini's, thinly sliced
 1 Shallot, finely chopped
 4 TBSP Salted butter
 2 Cloves of garlic, minced or grated
 2 TBSP Chopped fresh thyme
 1 Pinch of chilli flakes
 1/2 Cup 'The Trickster' Pinot Grigio
 Zest & juice of 1 lemon
 1/2 Cup fresh parsley, chopped
 1 TBSP Chopped fresh chives

Directions

1

Bring a large pot of salted water to a boil and cook the linguine until al dente. Just before draining, remove 1 cup of the pasta cooking water.

2

Heat 2 tablespoons oil in a large skillet over medium heat. Season the prawns with salt and pepper. When the oil shimmers, add the prawns and sear on both sides until pink, about 2-3 minutes, then remove the prawns.

3

Into the skillet, add the remaining olive oil, zucchini, and shallots. Season with salt and pepper and cook for 5 minutes.

4

Add the butter, garlic, thyme, and chilli flakes. Cook for 1-2 minutes.

5

Pour in the wine, lemon zest, and juice, and bring to a simmer.

6

Add the prawns and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water.

7

Remove the pasta from the heat and stir in the parsley and chives.

8

Serve the pasta and enjoy with ‘The Trickster’ Pinot Grigio.

Ingredients

 375G Linguine
 4 TBSP Extra virgin olive oil
 300g Prawns
 Salt & pepper
 2 Small zucchini's, thinly sliced
 1 Shallot, finely chopped
 4 TBSP Salted butter
 2 Cloves of garlic, minced or grated
 2 TBSP Chopped fresh thyme
 1 Pinch of chilli flakes
 1/2 Cup 'The Trickster' Pinot Grigio
 Zest & juice of 1 lemon
 1/2 Cup fresh parsley, chopped
 1 TBSP Chopped fresh chives

Directions

1

Bring a large pot of salted water to a boil and cook the linguine until al dente. Just before draining, remove 1 cup of the pasta cooking water.

2

Heat 2 tablespoons oil in a large skillet over medium heat. Season the prawns with salt and pepper. When the oil shimmers, add the prawns and sear on both sides until pink, about 2-3 minutes, then remove the prawns.

3

Into the skillet, add the remaining olive oil, zucchini, and shallots. Season with salt and pepper and cook for 5 minutes.

4

Add the butter, garlic, thyme, and chilli flakes. Cook for 1-2 minutes.

5

Pour in the wine, lemon zest, and juice, and bring to a simmer.

6

Add the prawns and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water.

7

Remove the pasta from the heat and stir in the parsley and chives.

8

Serve the pasta and enjoy with ‘The Trickster’ Pinot Grigio.

Notes

Prawn Linguine – The Trickster Pinot Grigio