Ingredients
Directions
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.
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.
Into the skillet, add the remaining olive oil, zucchini, and shallots. Season with salt and pepper and cook for 5 minutes.
Add the butter, garlic, thyme, and chilli flakes. Cook for 1-2 minutes.
Pour in the wine, lemon zest, and juice, and bring to a simmer.
Add the prawns and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water.
Remove the pasta from the heat and stir in the parsley and chives.
Serve the pasta and enjoy with ‘The Trickster’ Pinot Grigio.
Ingredients
Directions
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.
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.
Into the skillet, add the remaining olive oil, zucchini, and shallots. Season with salt and pepper and cook for 5 minutes.
Add the butter, garlic, thyme, and chilli flakes. Cook for 1-2 minutes.
Pour in the wine, lemon zest, and juice, and bring to a simmer.
Add the prawns and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water.
Remove the pasta from the heat and stir in the parsley and chives.
Serve the pasta and enjoy with ‘The Trickster’ Pinot Grigio.
Suggested wine pairing
