“Wild-caught ocean prawns in garlic, white wine and butter — simple, fast and completely satisfying.”
We use wild-caught prawns only — never farmed. Availability is seasonal so when we have them, this recipe is the best way to enjoy them. The entire dish comes together in 15 minutes. Do not walk away from the pan.
- 1 lb Wild prawns, peeled and deveined
- 12 oz Linguine
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Dry white wine
- 1 Lemon, juiced
- handful Fresh flat-leaf parsley
- to taste Salt, black pepper and chilli flakes
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01
Cook pasta
Boil linguine in salted water until al dente. Reserve 1 cup pasta water. Drain.
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02
Sauté garlic
Melt butter in a wide pan over medium-high heat. Add garlic and cook 60 seconds.
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03
Add wine
Pour in white wine and let it reduce by half, about 2 minutes.
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04
Cook prawns
Add prawns in a single layer. Cook 1-2 minutes per side until pink and just cooked through.
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05
Toss and serve
Add linguine, lemon juice and parsley. Toss well. Loosen with pasta water if needed. Serve immediately.
Prawns cook in under 2 minutes per side — they are done the moment they turn pink and curl into a C shape. An O shape means overcooked. Watch them constantly.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
