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Linguine with prawn and cherry tomatoes with a touch of white wine

Updated: Jul 19, 2021

This was the pasta I had for my birthday.

The plan was to skip the lunch because in few hours there was a party to attend but we decided not to. We wanted something simple but just with tomatoes was too simple so we decided to add some prawns.

Such a easy recipe with an explosive taste.

I will be never too tired to say that simplicity is the secret ingredient of Italian cuisine.

I love linguine but this recipe can match well also with spaghetti or little penne.


200 gr of pasta

15 cherry tomatoes

15 king prawns (already cleaned)

1 clove of garlic

extra virgin olive oil


parsley finely cut

1/2 glass of white wine


Wash your cherry tomatoes and cut them in two.

In a large pan heat two tbsp of olive oil and add a clove of garlic, add the tomatoes and let them cook at a low heat for no more than 5 minutes, add the prawns and after two minutes add half glass of white wine and let it evaporate.

Bring the water to boil, salt it and start cooking your pasta.

When the pasta is al dente transfer it to the pan with the tomatoes and simmer it until the sauce and the pasta become one thing. Add two more spoons of cooking water if you see it dry.

After the water is absorbed add the parsley and keep stirring. Remove the garlic.

Serve immediately and Buon Appetito!

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