Recipe: Prawn Linguine Verdejo

I was recently sent some Marques De Caceres wine and asked to blog about it, so I decided to cook with half the bottle and drink the other! Ideal!

I tried to come up with something cool and interesting, but I finally came to the conclusion that simplicity produces the most beautiful results. So that’s what I did!

You will need (for 2):

200g king prawns

90g linguine

100g creme fraiche

½ glass white wine (I used Marqués de Cáceres Verdejo)

3 cloves garlic

1 red chilli

1 red onion

1 tbsp butter

Squeeze of a lemon

Parsley

Method

  1. Firstly, do some prep! Crush your garlic, finely dice the onion, finely slice the chilli and chop your parsley. Boil water for your pasta.
  2. I soaked my prawns in the wine to tenderise them and get the flavour in.
  3. Fry your onion, garlic and chilli together until softened.
  4. Drain your white wine from the prawns into the onions in the pan. Bring to the boil and reduce down.
  5. At this point I melted in my cheeky wee knob of butter and added my prawns to cook them through.
  6. Stir in in creme fraiche to create a light sauce and add a little of your parsley and heat through.
  7. Drain your pasta and stir through.
  8. Serve in a warm dish with crusty bread, and scatter with your chopped parsley. Enjoy!

Bread is good at the end…

We enjoyed the rest of the wine in the beautiful sunshine and its a really delicious wine – I’m usually a Chardonnay drinker, and I could draw similarities between the two. Its described as floral with a hint of citrus fruit and grapefruit so it had a really beautiful, fresh taste – perfect for summer.

I’m already dreaming up citrusy fish/shellfish ideas for summer salads – white wine season is definitely upon us!

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If you’d like to try some, they sell from their website (this not an affiliate link).

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