Prawn Tomato Linguine

A rich seafood pasta made with a prawn-infused sauce, tomatoes, garlic, and a touch of chilli. The secret is making your own prawn stock from the shells, it turns a simple pasta dish into something special.

For the stock:

1. Separate the prawn meat from the shells. Keep the shells, they are where all the flavour is.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the prawn shells and cook for about 5 minutes until they become fragrant.

1. Add the onion, garlic, carrots, and celery. Season with salt and pepper, then cook until the vegetables soften.
2. Add the tomato paste and cook for a few minutes to caramelise it. Pour in the Gratsi Red Wine to deglaze the pot.

1. Add enough water to cover everything, lower the heat and let it gently simmer for around 20 minutes. Do not let the stock boil otherwise it will turn bitter.
2. Strain the stock, removing all the shells and vegetables.

For the sauce:

1. Heat olive oil in a pan over medium-high heat.
2. Add the prawns and cook briefly on each side, just until they develop colour. Remove the prawns from the pan and set aside.

1. In the same pan add the chopped onion and cook until softened. Add the chilli and garlic, cooking until fragrant.
2. Add the halved cherry tomatoes and cook until they start to soften and release their juices.
3. Season to taste and stir in the tomato paste and cook for a minute before adding the Gratsi Red Wine. Let it reduce slightly.

1. Pour in about 1 cup of your homemade prawn stock and allow the sauce to simmer and come together.
2. Return the prawns to the pan along with the butter and oregano and gently cook until they are fully done.

1. Add the cooked linguine directly into the prawn sauce and toss everything together. Add some reserved pasta water.
2. Taste and adjust seasoning with salt and pepper.
3. Serve immediately with extra oregano and enjoy.