4 Servings


  • 1 pkt of spaghetti or linguine
  • 20 large green king prawns, peeled, deveined, tails intact
  • 3 shallots finely diced
  • 2  garlic cloves, thinly sliced
  • a pinch dried chilli
  • 1/4 cup  or a big splash of Stone’s Original Ginger Wine
  • 1 pinch of saffron ( place in a glass cover with 2 tbs of boiling water steep min 10 min )
  • zest of finely grated lemon & juice of 1/2 a lemon
  • 4 table spoons fresh herbs : parsley, chives, dill or fennel
  • extra virgin olive oil
  • Salt and pepper
Prawn pasta


  1. Cook the spaghetti in a large saucepan of salted boiling water, according to packet instructions or until al dente. Drain well and return to pan. Leave about 1/2 cup of cooking water in pot with pasta. (This will help the pasta stay moist and finish the sauce.)
  2. Season prawns with salt and pepper. Then in a large hot frypan add a big splash of olive oil,  saute prawns in batches, until slightly browned & caramelised around the edges, set aside in a bowl.
  3. De glaze the pan with Stone’s Ginger Wine & saffron water, this basically means when the pan is still hot after you have removed prawns add the wine, stir it through and with a wooden spoon gently rub all the brown caramelisation from cooking the prawns off the bottom of pan, pour this wine glaze back over the prawns set aside, this will become the essence for the pasta sauce.
  4. Then in the same frypan heat 2 tablespoons of olive oil add the shallots saute until slightly golden then add garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns back in and coat with the onion and wine glaze, finally toss through the cooked pasta, fresh herbs lemon juice & zest, season with additional salt and pepper.