This easy Jamie Oliver Rosé Pesto Prawn Pasta is a quick and creamy dish that’s perfect for any night. With succulent prawns, garlic, and a touch of rosé wine, it’s a simple yet flavorful meal. You can easily swap ingredients based on what you have at home, making it a versatile option for busy nights.
Ingredients Needed
- 300g (10.5 oz) large raw shell-on king prawns
- 2 heaped teaspoons red pesto
- 150g (5.3 oz) dried taglierini or angel-hair pasta
- 150ml (5 fl oz) light rosé wine
- 1 tablespoon olive oil
- Sea salt and black pepper (to taste)
How To Make Rosé Pesto Prawn Pasta
- Prepare the prawns: Place 4 whole prawns in a large non-stick frying pan with olive oil, off the heat. Remove the heads, add them to the pan, then peel and chop the rest of the prawns.
- Cook garlic and prawns: Finely slice the garlic. Heat the pan on medium-high, adding the garlic and chopped prawns after 2 minutes. Stir in the red pesto after 1 minute.
- Cook the pasta: Meanwhile, cook the pasta in boiling salted water according to the packet instructions.
- Add rosé: Pour the rosé wine into the prawn pan and allow it to bubble and reduce for 1 minute.
- Combine pasta and prawns: Drain the pasta, saving a mug of cooking water. Toss the pasta in the prawn pan, adding some reserved cooking water if needed.
- Season and serve: Toss for 1 minute, taste, and season with salt and pepper before serving.
Recipe Tips
- Use fresh prawns for the best flavor and texture. Frozen prawns can be used, but fresh prawns make a huge difference in taste.
- Don’t overcook the prawns. They cook quickly, so once they turn pink, remove them from the heat to avoid them becoming rubbery.
- Reserve some pasta water before draining. It helps loosen the sauce and makes the pasta even creamier.
- Use a dry rosé. A light, dry rosé works best to balance the richness of the pesto without overpowering the other flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Rosé Pesto Prawn Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the pasta in a frying pan over medium heat for about 5–7 minutes. Add a splash of water or broth to loosen the sauce, stirring occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 250g)
- Calories: 468
- Total Fat: 11.4g
- Saturated Fat: 1.6g
- Total Carbohydrate: 58.2g
- Dietary Fiber: 2.9g
- Sugars: 3.6g
- Protein: 24.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cracker Ravioli Pasta Recipe
- Jamie Oliver Ramen Noodles Pasta Recipe
- Jamie Oliver Tortiglioni Pasta Recipe
- Jamie Oliver Asparagus Pasta
Jamie Oliver Rosé Pesto Prawn Pasta
Description
This easy Jamie Oliver Rosé Pesto Prawn Pasta is a quick and creamy dish that’s perfect for any night. With succulent prawns, garlic, and a touch of rosé wine, it’s a simple yet flavorful meal. You can easily swap ingredients based on what you have at home, making it a versatile option for busy nights.
Ingredients
Instructions
- Prepare the prawns: Place 4 whole prawns in a large non-stick frying pan with olive oil, off the heat. Remove the heads, add them to the pan, then peel and chop the rest of the prawns.
- Cook garlic and prawns: Finely slice the garlic. Heat the pan on medium-high, adding the garlic and chopped prawns after 2 minutes. Stir in the red pesto after 1 minute.
- Cook the pasta: Meanwhile, cook the pasta in boiling salted water according to the packet instructions.
- Add rosé: Pour the rosé wine into the prawn pan and allow it to bubble and reduce for 1 minute.
- Combine pasta and prawns: Drain the pasta, saving a mug of cooking water. Toss the pasta in the prawn pan, adding some reserved cooking water if needed.
- Season and serve: Toss for 1 minute, taste, and season with salt and pepper before serving.
Notes
- Use fresh prawns for the best flavor and texture. Frozen prawns can be used, but fresh prawns make a huge difference in taste.
- Don’t overcook the prawns. They cook quickly, so once they turn pink, remove them from the heat to avoid them becoming rubbery.
- Reserve some pasta water before draining. It helps loosen the sauce and makes the pasta even creamier.
- Use a dry rosé. A light, dry rosé works best to balance the richness of the pesto without overpowering the other flavors.
Jamie Oliver Rosé Pesto Prawn Pasta