Prawn tagliatelle

Serve this fabulous, fresh pasta dish with a glass of Nederburg's The Anchorman – a fruity, well-balanced wooded chenin blanc.

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes


12 fresh large prawns, cleaned and deveined
3T extra-virgin olive oil
300g Mediterranean vine tomatoes, halved
3 garlic cloves, finely chopped
1 red chilli, finely chopped
1T verjuice
Maldon salt and freshly ground white pepper to taste
250g fresh tagliatelle pasta, cooked as per packaging instructions
Parmesan, to serve


1. To cook prawns, place a steamer basket over a small pan of simmering water. Place prawns in the basket and steam for about 2 minutes on both sides.

2. To make the sauce, heat olive oil in a pan. Add the tomatoes and fry over medium to high heat until soft. Squash the tomatoes with the back of a fork and reduce for 2 minutes.

3. Add the garlic and chilli and sauté for a minute. Add the verjuice and prawns.

4. Toss the sauce through the pasta and season with salt and freshly ground black pepper.

Wine pairing

Serve with a glass of Nederburg's The Anchorman, a wooded chenin blanc with a brilliant golden hue. Hints of apricots and nectarines on the nose translate to a fresh, fruity wine on the palate with an excellent structure. Also pairs well with fish, pasta, poultry, veal and salads.

Click here for more delicious wine-friendly recipes from Nederburg.


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