Gordon Ramsay Bloody Mary Linguine

Gordon Ramsay Bloody Mary Linguine is a playful and sophisticated twist on the classic Italian vodka sauce. By borrowing the iconic flavor profile of the famous cocktail—vodka, Worcestershire sauce, Tabasco, and celery—Ramsay creates a pasta dish that is tangy, spicy, and deeply savory. It typically features succulent king prawns, making it an elegant main course that feels indulgent but comes together in less than 20 minutes. It is the perfect recipe for a date night or a dinner party where you want to surprise guests with something familiar yet excitingly different.

Try More Recipes:

• Gordon Ramsay Aglio Olio Recipe
• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay’s Lasagne Al Forno Recipe

Why You Will Love This Bloody Mary Linguine Recipe:

• Cocktail Meets Cuisine: It successfully translates the zesty, spicy kick of a Bloody Mary into a rich tomato sauce, creating a unique depth of flavor.
• Juicy Prawns: The quick cooking time ensures the king prawns remain plump and sweet, contrasting beautifully with the acidic, spicy sauce.
• Pantry Friendly: Aside from the prawns and fresh herbs, most ingredients (pasta, canned tomatoes, vodka, spices) are likely already in your kitchen.
• Fast and Fancy: It looks and tastes like a restaurant-quality meal but requires very little prep work and cooks as fast as the pasta boils.
• Adjustable Heat: You have complete control over the spice level by adjusting the fresh chili and Tabasco to suit your palate.

Gordon Ramsay Bloody Mary Linguine Ingredients

• 10 oz (300g) dried linguine pasta
• 1/2 lb (250g) raw king prawns, peeled and deveined
• 1 red onion, peeled and finely diced
• 2 cloves garlic, peeled and thinly sliced
• 1 red chili, deseeded and finely chopped
• 1/4 cup (60ml) vodka
• 1 can (14 oz) high-quality crushed tomatoes or passata
• 1 tbsp Worcestershire sauce
• 1/2 tsp Tabasco sauce (add more for extra heat)
• 1/2 tsp celery salt (essential for the Bloody Mary flavor)
• 1 tbsp olive oil
• 1/2 lemon, juiced
• Fresh parsley, finely chopped (for garnish)
• Salt and freshly ground black pepper

How To Make Gordon Ramsay Bloody Mary Linguine

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the packet instructions until al dente (firm to the bite). Reserve 1/2 cup of the starchy pasta water before draining.
2. Sauté Aromatics: While the pasta cooks, heat the olive oil in a large frying pan or skillet over medium heat. Add the diced red onion, sliced garlic, and chopped red chili. Sauté for 3 to 4 minutes until the onion is soft and translucent.
3. Sear the Prawns: Increase the heat slightly. Add the raw king prawns to the pan. Season with salt and pepper. Cook for 1 to 2 minutes until they just start to turn pink.
4. Deglaze with Vodka: Pour the vodka into the pan. Let it bubble vigorously for 1 to 2 minutes to cook off the harsh alcohol taste, scraping up any caramelized bits from the bottom of the pan.
5. Build the Sauce: Stir in the crushed tomatoes (or passata), Worcestershire sauce, Tabasco sauce, and celery salt. Reduce the heat to low and let the sauce simmer gently for 3 to 4 minutes so the flavors meld and the prawns finish cooking through.
6. Combine: Add the cooked, drained linguine directly into the sauce. Pour in a splash of the reserved pasta water to help gloss the sauce. Toss everything together with tongs until the pasta is evenly coated.
7. Finish: Squeeze the lemon juice over the pasta to brighten the flavors. Stir in most of the chopped parsley. Taste and adjust the seasoning—add more Tabasco or celery salt if needed.
8. Serve: Divide the pasta between warm bowls. Garnish with the remaining parsley and a final crack of black pepper.

Recipe Tips

• The Celery Element: Do not skip the celery salt. It is the defining ingredient that bridges the gap between a standard spicy marinara and a “Bloody Mary” sauce. If you don’t have celery salt, finely diced fresh celery stalk added with the onions works too.
• Vodka Safety: When adding vodka to a hot pan, take the pan off the heat briefly to avoid a flare-up if you are using a gas stove. Return to heat to simmer.
• Don’t Overcook Prawns: Prawns cook very fast. If your prawns are small, you might want to remove them from the pan after searing (step 3) and add them back in at the very end (step 6) to prevent them from becoming rubbery.
• Pasta Choice: Linguine is ideal because its flat shape holds the sauce well, but spaghetti or fettuccine are excellent substitutes.

What To Serve With Bloody Mary Linguine?

This Bloody Mary Linguine pairs perfectly with a crisp, cold glass of White Wine (like Sauvignon Blanc) or, naturally, a Bloody Mary cocktail. For sides, keep it simple with Garlic Bread to mop up the sauce or a fresh Arugula Salad with a lemon vinaigrette to cut through the richness.

How To Store Leftovers Bloody Mary Linguine?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Seafood pasta is best eaten fresh.
• Freeze: It is not recommended to freeze this dish, as the texture of the prawns can deteriorate and the pasta may become mushy upon thawing.

How To Reheat Leftovers Bloody Mary Linguine?

• Stovetop (Recommended): Place the leftover pasta and prawns in a skillet or frying pan over medium-low heat. Add a splash of water or chicken stock (about 1-2 tablespoons) to loosen the sauce and prevent sticking. Toss gently and heat for 3 to 5 minutes until steaming hot.
• Microwave: If you are in a rush, place a portion in a microwave-safe bowl. Sprinkle with a few drops of water and cover with a microwave-safe lid or damp paper towel to trap steam. Heat in 45-second intervals, stirring in between, until warm.

FAQs

More Recipes:

• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lobster Pasta
• Gordon Ramsay Pan Fried Salmon Recipe
  

Bloody Mary Linguine Nutrition Facts

Serving Size: 1 bowl

• Calories: 480 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 28g

Gordon Ramsay Bloody Mary Linguine

Recipe by Sophie LaneCourse: Dinners, Pasta, Lunch, MainCuisine: American, Italian/ModernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Gordon Ramsay Bloody Mary Linguine is a playful and sophisticated twist on the classic Italian vodka sauce. By borrowing the iconic flavor profile of the famous cocktail—vodka, Worcestershire sauce, Tabasco, and celery—Ramsay creates a pasta dish that is tangy, spicy, and deeply savory. It typically features succulent king prawns, making it an elegant main course that feels indulgent but comes together in less than 20 minutes. It is the perfect recipe for a date night or a dinner party where you want to surprise guests with something familiar yet excitingly different.

Ingredients

• 10 oz (300g) dried linguine pasta

• 1/2 lb (250g) raw king prawns, peeled and deveined

• 1 red onion, peeled and finely diced

• 2 cloves garlic, peeled and thinly sliced

• 1 red chili, deseeded and finely chopped

• 1/4 cup (60ml) vodka

• 1 can (14 oz) high-quality crushed tomatoes or passata

• 1 tbsp Worcestershire sauce

• 1/2 tsp Tabasco sauce (add more for extra heat)

• 1/2 tsp celery salt (essential for the Bloody Mary flavor)

• 1 tbsp olive oil

• 1/2 lemon, juiced

• Fresh parsley, finely chopped (for garnish)

• Salt and freshly ground black pepper

Directions

• Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the packet instructions until al dente (firm to the bite). Reserve 1/2 cup of the starchy pasta water before draining.
• Sauté Aromatics: While the pasta cooks, heat the olive oil in a large frying pan or skillet over medium heat. Add the diced red onion, sliced garlic, and chopped red chili. Sauté for 3 to 4 minutes until the onion is soft and translucent.
• Sear the Prawns: Increase the heat slightly. Add the raw king prawns to the pan. Season with salt and pepper. Cook for 1 to 2 minutes until they just start to turn pink.
• Deglaze with Vodka: Pour the vodka into the pan. Let it bubble vigorously for 1 to 2 minutes to cook off the harsh alcohol taste, scraping up any caramelized bits from the bottom of the pan.
• Build the Sauce: Stir in the crushed tomatoes (or passata), Worcestershire sauce, Tabasco sauce, and celery salt. Reduce the heat to low and let the sauce simmer gently for 3 to 4 minutes so the flavors meld and the prawns finish cooking through.
• Combine: Add the cooked, drained linguine directly into the sauce. Pour in a splash of the reserved pasta water to help gloss the sauce. Toss everything together with tongs until the pasta is evenly coated.
• Finish: Squeeze the lemon juice over the pasta to brighten the flavors. Stir in most of the chopped parsley. Taste and adjust the seasoning—add more Tabasco or celery salt if needed.
• Serve: Divide the pasta between warm bowls. Garnish with the remaining parsley and a final crack of black pepper.

Notes

• The Celery Element: Do not skip the celery salt. It is the defining ingredient that bridges the gap between a standard spicy marinara and a “Bloody Mary” sauce. If you don’t have celery salt, finely diced fresh celery stalk added with the onions works too.
  Vodka Safety: When adding vodka to a hot pan, take the pan off the heat briefly to avoid a flare-up if you are using a gas stove. Return to heat to simmer.
  Don’t Overcook Prawns: Prawns cook very fast. If your prawns are small, you might want to remove them from the pan after searing (step 3) and add them back in at the very end (step 6) to prevent them from becoming rubbery.
  Pasta Choice: Linguine is ideal because its flat shape holds the sauce well, but spaghetti or fettuccine are excellent substitutes.