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Jindilli & Prawn Linguini
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.
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Garden Street Collector's Series Edition One
This gin is a nod to you, our members. We’ve tasted hundreds of delicious Australian gins over the years and every year our tasting panel has the (really terrible) job of choosing their 12 favourite gins to share with you. It’s tough competition and they’re a very picky bunch!
Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!
