Prawn Linguine with Red Pesto
By OcadoLife
Published on 13 February 2025
“Rustle up a tangy, creamy pasta sauce in the time it takes the pasta to boil for this Prawn Linguine with Red Pesto,” says OcadoLife recipe editor Lauren Hoffman. “The rosé adds depth, but you can leave it out if you prefer.” This is a high-protein recipe.Time and servings
12 minsTotal time
Serves 2496 kcal/serving
2 minsPrep time
10 minsCooking time
Ingredients
- 150g linguine
- 0.5 tbsp olive oil
- 175g cherry tomatoes
- 1 tbsp red pesto
- 75ml rosé wine
- 1.5 tbsp mascarpone
- 140g ready-to-eat large king prawns
- 2 tbsp finely chopped flat-leaf parsley
- 1 handful wild rocket
- 2 tbsp grated parmigiano reggiano
Method
Step 1
Cook the linguine in a saucepan of boiling salted water for 10 mins or until al dente.Step 2
Meanwhile, heat the olive oil in a frying pan. Add the cherry tomatoes and cook over a medium heat for a couple of mins. Stir in the red pesto, cook for 1 min more, then add the rosé wine, if using.Step 3
Bubble for 2-3 mins until the tomatoes have broken down. Stir in the mascarpone, followed by the prawns to warm through, along with the parsley.Step 4
Remove from the heat and toss in the linguine with a splash of pasta water to loosen. Wilt in the wild rocket; serve topped with the parmigiano reggiano and a grind of black pepper, if liked