The perfect overachieving recipe to impress guests at home thanks to the zesty and acidic balance of tomatoes, prawns and lemon with the complementary botanicals in the Jindilli Gin. So call your friends over for a G&T and some Jindilli & prawn linguini for dinner. It’s a non-polarising, crowd-pleasing seafood recipe for those who don’t usually enjoy prawns thanks to the base of pasta and cheese. Recipe Courtesy of Distil on the Hill | Serves 2 INGREDIENTS: 300g whole green prawns, peeled and deveined. Tails left on. 2 cloves garlic, sliced thinly 1 shallot, sliced thinly 100g cherry tomatoes, halved 1 lemon, zested 50g chives, sliced thinly 70ml Jindilli Gin 40g Pecorino 120g Linguini, cooked 75ml olive oil Salt and pepper METHOD: Add olive oil and prawns to hot pan, sauté for a minute. Add garlic and shallot, sauté for another minute. Deglaze with Jindilli Gin (generally a little flame will happen due to alcohol burning off). Add tomatoes, lemon zest, chives and sauté. Add hot fresh pasta and toss in pan, season with salt and pepper. Serve in bowls with pecorino on top.
