Habanero Pasta with Prawns and Wine Sauce
Giangi's Kitchen
Giangi's Kitchen

Habanero Pasta with Prawns and Wine Sauce

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  • 6 tablespoons unsalted butter
  • 12 large prawns deveined, tail left intact on
  • 1 cup white wine
  • 1/3 cup heavy cream
  • 1 small tomato, sliced and seeded
  • 3 springs of fresh thyme
  • 1 garlic clove thinly sliced
  • salt and pepper
  • Habanero linguine


    In a large pot of salted water cook the linguine according to packaging directions or al dente.

    In a large skillet melt 4 tablespoons of butter. Add the wine, garlic slivers, thyme and tomatoes. Season with salt and pepper.

    Season prawns with salt and pepper and add them to the skillet. Cook them until pink and almost done, about 5 minutes.

    Drain pasta and add it to the large prawn wine sauce skillet. Add the remaining butter and continue cooking another 2 minutes. While the butter melts, stir gently while coating all the linguine.


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