If you need a quick, flavour-packed dinner that feels a little special, this Prawn Linguine with Red Pesto delivers. It’s rich, creamy, and comes together in about 15 minutes—ideal for weeknights when time’s tight but you still want something really tasty. The cherry tomatoes add natural sweetness, the red pesto brings bold, herby depth, and a dollop of mascarpone gives the sauce a lovely silky finish.
A splash of rosé wine is optional, but it adds just enough acidity to balance the richness. The prawns go in at the end to warm through, so they stay juicy and tender, and the handful of rocket adds a fresh, peppery contrast. Tossed with perfectly al dente linguine and topped with grated Parmesan, it’s everything you want from a quick pasta dish: easy, comforting, and full of flavour.
If you’re a fan of speedy prawn dinners, my Garlic Butter Prawns with Lemon & Parsley are another crowd…pleaser—simple, zesty, and done in minutes.
Prawn Linguine with Red Pesto
Ingredients
- 150 g linguine
- ½ tbsp olive oil
- 175 g cherry tomatoes halved
- 1 tbsp red pesto
- 75 ml rosé wine optional
- ½ tbsp mascarpone
- 140 g cooked king prawns
- 2 tbsp finely chopped fresh parsley
- A good handful of wild rocket
- Salt and black pepper
- Grated Parmesan or hard cheese to serve
Instructions
- Bring a pan of salted water to the boil and cook the linguine for 10 minutes or until al dente.
- While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften. A good non-stick frying pan like this one makes sautéing the cherry tomatoes and pesto sauce quick and fuss-free.
- Stir in the red pesto and cook for 1 more minute. If using, pour in the rosé and let it bubble for 2–3 minutes until slightly reduced and the tomatoes break down.
- Add the mascarpone and stir until smooth. Tip in the prawns and chopped parsley, then cook for another minute or two until the prawns are warmed through.
- Drain the linguine, reserving a small cup of the pasta water. Add the pasta to the pan with the sauce and toss the linguine gently using tongs like these, it helps coat the pasta without breaking it., adding a splash of the pasta water to loosen if needed.
- Fold in the rocket until just wilted. Serve immediately with a good grind of black pepper and grated Parmesan, if you like. A fine grater like this works perfectly for fresh Parmesan or lemon zest on top.
Top Tips for this Prawn Linguine with Red Pesto
Don’t overcook the prawns: Since they’re already cooked, just warm them through, any longer and they’ll go rubbery.
Reserve your pasta water: Just a splash helps loosen the sauce and coat the linguine properly without it turning gloopy.
Rosé or not? The wine adds lovely depth, but if you’re skipping it, add a squeeze of lemon juice to brighten the sauce.
Go bold with the pesto: A good-quality red pesto brings bags of flavour, don’t be afraid to taste and add a little extra if needed.