Prawn Pasta with Beatrix Chenin Blanc

By @cookingwithandrianna

There’s nothing better than indulging in a luxurious prawn pasta alongside a glass of the award-winning Beatrix Reserve Chenin Blanc. This pairing is perfect for a leisurely Sunday lunch shared with friends and family. In our home, prawn pasta is a beloved dish, so it was an obvious choice to complement it with the exquisite Beatrix Reserve. The rich, savory pasta topped with perfectly cooked prawns, all served in a beautiful dish, is bound to become your new favorite for Sunday gatherings.

Pasta Sauce Ingredients:

• 6 ripe tomatoes
• 1 onion, diced
• 2 cloves of garlic, thinly sliced
• 5 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 vegetable stock cube
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp sugar
• A bunch of parsley, chopped
• 500g spaghetti
• Parmesan cheese, for topping

Pasta Sauce Method:

• In a medium-sized pot, heat 3 tbsp of olive oil over medium heat.
• Add the diced onion and sauté for a few minutes, then add the garlic, salt, and pepper.
• Allow the mixture to simmer for about five minutes, making sure the garlic doesn't burn.
• Meanwhile, chop the tomatoes into small cubes.
• Once the onions are golden brown, add the chopped tomatoes and tomato paste to the pot.
• Let the sauce cook down while you prepare the prawns.

Prawns:

• 20 whole shell-on prawns (about 800g)
• 30ml butter
• 10ml olive oil
• Rock salt
• 2 cloves of garlic, crushed

Cooking the Prawns:

• Melt the butter in a large frying pan, add the olive oil, and generously grind in some rock salt.
• Add the crushed garlic and prawns, frying over high heat for 3–4 minutes until the prawns turn pink.
• Remove the prawns from the pan and place them on top of your cooked pasta.

Enjoy your Sunday lunch with the delightful pairing of prawn pasta and Jason’s Hill Beatrix Chenin Blanc—an unforgettable combination that will leave everyone at the table wanting more.