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  • Writer's pictureOllie Tarrant

Prawn and white wine spaghetti

Updated: Jan 1, 2021

This is an absolute staple of my cooking repertoire. I have made this so many times, and it never disappoints. Hopefully this recipe can be the passport to loads of other fantastic itlaian pasta dishes – vongole, white wine and butter, rich ragu etc. The principles in this dish apply to most pasta dishes you will make.

The sweet and tangy pop of the tomatoes, combined with the rich butter/oil, the heat of the garlic and the sweetness of the prawns mean this dish is so well balanced. Its an absolute staple, here’s how to make it.

Ingredients (serves 4):

  • 500g spaghetti (linguini also works well)

  • 250g Large prawns

  • 2 fat cloves of garlic, finely sliced

  • 200g cherry tomatoes

  • Zest and juice of 1 lemon

  • 1/2 teaspoon of chilli flakes

  • 2 tbsp extra virgin olive oil

  • Large knob of butter

  • 150ml white wine

  • Handful of parsley

  • Salt and pepper


  1. Bring a large saucepan of water up to the boil. Season heavily with salt. Once it is up to the boil, add in the pasta, twist it so that it doesn't stick together, and bring back up to a rolling boil. Cook according to packet instructions, or slightly under if you want it al-dente.

  2. In a large frying pan, place the butter and olive oil in the cold pan, and add the garlic and chilli flakes in. Bring the pan up to a high heat (by starting from cold, you are infusing the oil slightly).

  3. Once the garlic just starts to become fragrant, but not quite brown yet, add in the washed cherry tomatoes. Coat them in the sauce, and then once the garlic just starts to go golden, add in the wine. This should stop the frying process and prevent the garlic from overcooking and going bitter. Add in the prawns at this stage, and let the liquid reduce.

  4. Once the pasta is almost ready, lift it straight from the pan into the sauce with a pair of tongs. Don’t worry if some of the pasta water comes with it – this is exactly what we want. The salty/starchy pasta water will emulsify with the oil and make a luxurious light sauce.

  5. Once all the pasta is in the sauce, add in the lemon zest, half of the juice and the parsley. Mix thoroughly to combine it all, and taste for seasoning. Add salt/pepper/lemon juice accordingly. Dress it with 1 final swig of olive oil, give it 1 final mix through, and serve.

  6. To serve, use the tongs, and try to get as much height in the pile of pasta as possible. Serve with some homemade foccacia.

I hope you like this recipe and give it a go. Super speedy to make, but very impressive, and surprisingly simple to do. As always, if you do make this one again, tag me on instagram @OTCooks_Eats – I’d love to see how you get on with it.

Thanks lovely people,



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