Prawn pasta dishes are amongst my favourite things to eat on the planet. I’m always hunting down the good ones at restaurants around Cape Town. I like them tomato-based, and cream-based, so with this recipe, I tried to strike a happy balance with the two. I wanted tomatoes in there for the umami component, but I balanced that out with the white wine and cream component. I’m pretty happy with the result. This was developed to pair with the newly released TOKARA Reserve Collection Elgin Sauvignon blanc 2019 which complements seafood dishes. This crisp wine redolent of tropical fruit and fresh citrus cuts through the creaminess of the dish perfectly. It reminds me of the best Sauvs in the Marlborough region of New Zealand and this robust wine is punching above its R140 price point.
The prawns and this sauce cook super quickly, so dinner can be made in the time it takes to boil the pasta. Just get everything ready first as things go quickly here and you will need to rely on some intuition to get it right.
This makes two generous portions and I’ve tossed a small handful of wild rocket leaves in at the end to bump up the herbaceousness and add a dash of pepper flavour. You can adjust the quantity of any of these ingredients to your personal preference.
Recipe – serves 2
- 250gms linguini or spaghetti
- 1 Tbs olive oil
- 1 Tbsp butter
- 4 anchovy fillets, chopped
- 300 gms prawn meat (after skinned, deveined and the heads removed)
- 250gms baby tomatoes halved
- 3 cloves garlic, crushed
- ½ red chilli finely chopped or ½ teaspoon dried chilli flakes
- 6 sundried tomatoes in olive oil vinaigrette, blitzed in a small food processor or bashed up to a paste in a pestle and mortar
- ½ cup dry white wine (I used the Tokara Sauvignon blanc obviously)
- 1 Tbsp baby capers or chopped capers (optional)
- 1/3 – ½ cup cream
- 2 Tbsp finely chopped parsley
- Small handful wild rocket leaves
- Zest of half a lemon
- Salt & pepper
- Get a large pot of salted water on the boil and cook your pasta according to the pack instructions and until al dente.
- Get the sauce going about 5 minutes into cooking the pasta. Heat a large nonstick frying and add the butter and olive oil. Once bubbling, add the anchovies and prawns and toss about until the prawns just start turning pink. Add the garlic and chilli and cook for about 30 seconds and until fragrant.
- Add the wine to deglaze the pan and allow most of the liquid to cook off. Then add the tomatoes, sundried tomatoes and cook for about 2 – 3 minutes.
- Add the cream and capers and allow this to thicken slightly.
- Drain the pasta and reserve some of the cooking liquid. Tip the pasta into the pan to finish off cooking with the sauce. Add some of the cooking liquid to loosen the pasta and toss in the chopped parsley, wild rocket and grated lemon zest. Season with salt and pepper and serve immediately in large bowls.
*This post was sponsored by Tokara
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