One-Pan Rosé Prawn Pasta

One-Pan Rosé Prawn Pasta

When the weather turns a bit wild outside, there’s nothing better than diving into a bowl of warm, comforting pasta. This one-pan prawn number is exactly that — simple, fragrant, and honestly so satisfying. The best part? It’s all done in just one pan! 

Golden, pan-fried prawns, garlic, and a splash of Elle Rosé lay the foundation for a sauce that somehow tastes like you spent hours on it. But the real magic trick? Cooking the pasta straight in the pan. The starch from the pasta blends with the olive oil, tomatoes, and wine to make the silkiest, creamiest sauce — no sugo, no cream, no fuss.

A little lemon rind (an Italian secret worth keeping) brightens everything, and finishing with pangrattato gives you that perfect crunchy contrast. Toss it all together, let it shine, and you’ve got a bowl that feels like a hug on a cold day.

Grab a fork (and a glass of Elle Rose’) — you’re going to love this one.

RECIPE

Ingredients (2–3 servings)

  • 250g dried pasta (spaghetti or linguine)
  • 300g prawns, peeled & deveined
  • 3 cloves garlic, sliced
  • 1 cup yellow & red cherry tomatoes
  • A splash of Elle Rosé (Only works with Elle Rosé)
  • 2 cups hot water (more as needed)
  • Zest of 1 lemon
  • Olive oil
  • Maldon salt & fresh black pepper
  • Pangrattato (optional topping)
    •  ½ cup Japanese panko breadcrumbs
    • Olive oil
    • Pinch of salt
    • Lemon zest

METHOD

  1. Sear the prawns Heat olive oil in a pan. Add the prawns and a pinch of salt. Cook until lightly golden, then remove and set aside.
  2. Build the base Add more olive oil, garlic and tomatoes to the same pan. Cook until softened, then pour in the rosé to deglaze.
  3. Cook the pasta Add the pasta and hot water. Simmer for 15 to 20 minutes, stirring occasionally, until al dente. The pasta starch will naturally create a creamy sauce.
  4. Add lemon & finish Stir in the lemon zest. Return the prawns to the pan, season, and finish with a drizzle of olive oil. Toss well to emulsify until glossy.
  5. Crisp pangrattato (optional) Toast panko in olive oil with salt and lemon zest until golden.
  6. Serve Plate the pasta, spoon over extra sauce and prawns, finish with pangrattato, and pour yourself a glass of Elle Rosé.

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