Jindilli & Prawn Linguini

Recipe courtesy of Distil on the Hill | Serves 2

- 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 

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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