Wine Match: 2023 Wairau River Reserve Rosé
The perfect lazy day indulgence. Enjoy a taste of luxury with this exquisite Tagliatelle and Prawn dish. Succulent prawns meet a creamy saffron-infused sauce, perfectly paired with al dente tagliatelle. This recipe promises to elevate your next dinner with minimal time and effort.
200g tagliatelle
250g defrosted, deveined prawns
2 tbsp butter
A pinch of saffron threads
2 tbsp olive oil
1 medium red onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 cup white wine
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1. Start cooking tagliatelle according to the package instructions until al dente.
2. In a large skillet or frypan, melt the butter over medium heat.
3. Add the prawns and a pinch of saffron. Cook until the prawns are no longer transparent, about 2-3 minutes.
4. Remove the prawns from the skillet and set aside.
5. In the same pan, add olive oil, remaining saffron, sliced red onions, and sliced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
6. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 2 minutes until slightly reduced.
7. Add the cream and stir to combine. Season with salt and pepper to taste.
8. Return the cooked prawns to the skillet. Add the cooked tagliatelle and toss to combine, ensuring the pasta is well coated with the sauce.
9. Cook for another 2-3 minutes until everything is well combined.
Garnish with chopped fresh parsley and serve.
