White wine and garlic prawn linguini


I’ve been getting a lot of requests from people asking me to come up with some recipes that don’t contain meat. This recipe was something I threw together last week, as I didn’t have a lot of energy to cook and was craving some prawns. It’s a really basic recipe, a very easy sauce and ingredients that don’t need a lot of time to cook, but it has a lot of different flavors that will make you feel like you’re having dinner at a 5 star restaurant (well maybe not 5 stars but you catch my drift). For those who don’t have a lot of experience in the kitchen, there is one important thing I want to show you with this recipe, and it’s that fish goes really well with white wine, and not just for drinking. Using white wine in sauces can turn something ordinary into something spectacular. Also, don’t be ashamed or afraid to use some bouillon every once in a while. I use fish bouillon quite a lot cause I find that it gives extra flavors that really enhance a sauce and can lift up any fish dish. Either way, enough talking, let’s get cooking!

Serves: 2 people


  • 250g linguini
  • 125g mushrooms
  • 1 shallot
  • 1 clove of garlic
  • 125g prawns
  • 4 teaspoons of dried parsley
  • pepper
  • olive oil
  • red pepper seasoning
  • 100ml warm water with fish bouillon(stock) cube
  • 100ml white wine
  • 2 bay leaves


Since prawns don’t need a lot of time to cook, you start off by boiling water for your pasta, so that the pasta can cook while you prepare the rest.

Chop up the shallot and mushrooms in small pieces and heat some olive oil in a frying pan. I used olive oil with red pepper in it, but if you don’t have it, you can simply use olive oil and add some red pepper seasoning to it (1-2 tablespoons depending on how spicy you like your food to be). Add the shallot, clove of garlic (as a whole, don’t cut it) and mushrooms to the frying pan and once the shallots starts to glaze, you can add the prawns as well. The reason we add the garlic as a whole is because we’ll be removing it once the dish is ready. Basically, we want some of the aroma of the garlic to be taken up by the sauce, but we don’t want people to have to eat any more garlic. Rub the garlic on the bottom of your pan a few times while the other ingredients are cooking, to make sure the flavors will be added to the olive oil and other ingredients. Now, cook the prawns on both sides for half a minute and then add both the water with the bouillon and the white wine. Add your bay leaves to the sauce and let it simmer for 5-7 minutes.

Serve this dish by adding some linguini, followed by the sauce and top it off with a few grinds of pepper and 2 teaspoons of parsley per plate.



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