Red Prawn
Linguine

Peel the prawns and set the meat aside.

Reserve the prawn heads and shells for making the prawn oil.

Sauté the heads and shells briefly in olive oil, then strain to make a quick prawn oil.

Sauté the garlic in the prawn oil, then add the crushed cherry tomatoes.

Add the prawn meat and cook gently until just opaque.

Deglaze the pan with white wine and allow the alcohol to cook off.

Add the cooked linguine and toss until evenly coated.

Season with salt and pepper, then finish with fresh parsley.