Jamie Oliver Rosé Pesto Prawn Pasta

I’ll be honest with you — I made this Jamie Oliver rosé pesto prawn pasta out of pure desperation. One of those nights when your fridge is a bit tragic but somehow you’ve got prawns, garlic, a half-drunk bottle of rosé, and a single rogue jar of red pesto just waiting to feel useful. Angel-hair pasta was shoved in the back of the cupboard like it had something to hide. You know the vibe.

What happened next was… magical. Like, I took a bite and actually paused. The sauce is light but rich, the prawns are sweet and garlicky with that little punch from the pesto, and the rosé adds this glowy, mellow depth that makes you feel like you should be eating it on a sun-washed balcony in Nice.

But nope — I ate mine standing at the stove in socks, straight from the pan, wine glass in one hand. And I regret nothing.

Why You’ll Love It

• It’s fast. Like, “20 minutes and it’s on the table” fast.
• No chopping drama — just garlic, prawns, done.
• That rosé cooks down into a glossy dream of a sauce.
• Feels fancy but you’re using store-cupboard stuff.
• Great date-night energy with zero pressure.
• You get to say “rosé pasta” out loud and sound effortlessly cool.

Ingredients

• 300g large raw shell-on king prawns (sustainably sourced, if you can swing it)
• 4 cloves garlic
• 2 heaped teaspoons red pesto
• 150g dried taglierini or angel-hair pasta
• 150ml light rosé wine
• 1 tbsp olive oil (extra if the pan misbehaves)

How to Make It

Prep your prawns like a boss:

Keep four whole for flavour. Pull off heads and chuck them in the pan — trust me. Peel the rest, devein if needed, and chop them into bite-sized pieces.

Warm up the love:

Put the pan with the olive oil and prawn heads on medium-high heat. Let it warm for about 2 mins while you slice the garlic.

Let the garlic and prawns meet:

Add garlic and chopped prawns to the pan. Stir and breathe — this is where it starts to smell proper.

Spoon in the magic:

Add the red pesto. Stir it in so it hugs the prawns. Just one minute, nothing more.

Time to wine down:

Pour in the rosé. Let it bubble away for a minute, reducing slightly. Don’t walk away — this part goes quick.

Pasta party:

Meanwhile, cook your pasta according to the packet. Don’t overdo it — angel hair waits for no one.

Toss and swirl:

Drain the pasta (save some water!), then toss it straight into the prawn pan. Mix everything. If it looks a bit stiff, add a splash of that pasta water. Keep it glossy.

Finish like a pro:

Taste, season with salt and pepper, and plate up immediately. Maybe a final swirl of oil if you’re feeling extra.

Common Mistakes and How to Dodge Them

Why are my prawns rubbery?
You probably overcooked them. They only need a couple of minutes, especially once chopped. Less is more.

My sauce is watery. What happened?
You may have added too much wine or not reduced it enough. Let it bubble before adding pasta.

Why does it taste flat?
Could be under-salted. Season at the end when the flavours are all there.

Can I skip the whole prawn heads?
Technically yes. But they add crazy good flavour. Like shellfish umami.

Storage and Reheating

• Fridge: Lasts up to 2 days in a sealed container.
• Microwave: It works, but the prawns go a bit tough. Reheat gently.
• Stovetop: Better. Add a splash of water and stir until just warm.
• Freezer: Wouldn’t. The prawns and pasta get sad.

Frequently Asked Questions

What can I use instead of rosé?
White wine works. Even a splash of vermouth or dry cider in a pinch.

No red pesto — now what?
Sun-dried tomato paste plus a little basil, garlic, and oil. Improvised pesto.

Can I use cooked prawns?
Sure, but add them right at the end. Just enough to heat through.

Is it spicy?
Not unless your pesto is — feel free to add chilli flakes if you want a kick.

Nutrition Facts (Per Serving)

• Calories: 490
• Fat: 15g
• Carbs: 52g
• Protein: 30g
• Sodium: 420mg
• Sugar: 3g