Prawn Linguine with Tomato Red Wine Sauce Recipe – Italian Seafood Pasta with Butter-Gloss Finish

Prawn Linguine with Tomato Red Wine Sauce Recipe

This prawn linguine with tomato red wine sauce recipe combines tender jumbo prawns with a slow-simmered tomato and red wine sauce, finished with butter and fresh basil. Featured on Fish the Dish, this elegant seafood pasta delivers deep, layered flavour with a silky texture that makes it perfect for a comforting yet refined dinner.

The Inspiration

This dish is inspired by classic Italian coastal cuisine, where seafood and pasta are often paired with simple, slow-cooked sauces built on tomatoes, wine, and olive oil. The use of prawn shells to enrich the sauce is a traditional technique that adds natural depth and sweetness without requiring additional stock.

On Fish the Dish, host Spencer Watts frequently explores how restaurant-level pasta dishes can be recreated at home using accessible ingredients and foundational cooking techniques. This recipe reflects that approach by building a deeply flavoured tomato red wine sauce from scratch, then finishing it with butter for a luxurious, glossy texture.

Ingredients

• 24 jumbo prawns (or shrimp), shell on
• 1 large onion, diced
• 6 cloves garlic, peeled and diced
• 3 tablespoons (45 ml) olive oil
• 1 cup (250 ml) Red wine, bold
• 4 cups (950 ml) pureed plum tomatoes
• 1 basil leaf
• 2 tablespoons (30 ml) canola oil
• ¼ cup (60 ml) cold, cubed, unsalted butter
• 2 pounds (907 g)  fresh linguine noodles
• Salt and pepper to taste
• Fresh basil for garnish

Methods

• Peel and devein prawns and reserve shells.
• Add 2 teaspoons (10 ml) olive oil to a pot over medium heat. Sauté onions and garlic until translucent, but do not colour. Add prawn shells and stir. Pour in red wine and allow to reduce by half – about 5-10 minutes.
• Add puréed tomatoes, basil leaf, salt, pepper, and remaining olive oil to the sauce and cook for an additional 30 minutes.
• Strain sauce through a fine mesh strainer into a new pot.  Continue to simmer lightly over medium-low heat for an additional 30-45 minutes.
• Prepare linguine according to package instructions.
• Add prawns to a heated pan with canola oil. Season with salt and pepper. Ladle in sauce to coat prawns. Add unsalted butter. Add cooked linguine to pan and toss.
• Plate linguine and top with prawns. Garnish with fresh basil.  Finish with pepper and olive oil as desired.

Serving Suggestions

Serve with crusty garlic bread or a simple green salad dressed with lemon vinaigrette to complement the richness of the pasta. Roasted vegetables such as zucchini, eggplant, or asparagus also pair beautifully with the tomato-based sauce.

For wine pairings, a medium-bodied red such as Chianti, Sangiovese, or Pinot Noir enhances the depth of the tomato and wine sauce without overpowering the prawns. For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc also works well.

This dish is best served immediately while the pasta is silky and the sauce is glossy. It also works beautifully for entertaining, as the sauce can be prepared ahead of time and finished quickly with prawns and pasta just before serving.

Final Thoughts

This prawn linguine with tomato red wine sauce recipe is a classic-style seafood pasta elevated through slow cooking and simple, high-quality ingredients. The richness of the reduced wine and tomato sauce, combined with buttery prawns and fresh basil, creates a deeply satisfying dish with layered flavour.

It’s a perfect example of how traditional Italian techniques can transform everyday ingredients into something truly special. Whether you’re cooking for guests or treating yourself to a comforting pasta night, this recipe delivers elegance, depth, and freshness in every bite.