King Prawn Pasta in Rosé Sauce
Poplar Grove produces award winning wine and incredible food from their talented head chef Rob Ratcliffe. He shared with us his secret recipe for his delicious King Prawn Pasta in Rosé Sauce recipe that I am thrilled to pass on to all of you! This dish is complete with a creamy white wine rosé sauce, fresh herbs and their own house-made pasta.
Ingredients
- 50 g butter (3 1/2 tablespoons)
- 2 shallots, diced
- 3 cloves garlic, chopped fine
- 1 lb dried pasta (we used homemade Trompetti)
- 12 king prawns (or other large prawn)
- 2 stalks celery, finely diced
- ½ leek, diced
- 2 tablespoons tomato paste
- 250 ml white wine
- 500 ml cream*
- 1 tablespoon chopped flatleaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped tarragon
- salt & pepper to taste
Instructions
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In a large saucepan over medium heat, sweat the shallots, garlic, leeks and celery in 50g of butter and a pinch of salt. While the vegetables are cooking put on a pan of salted water for the pasta.
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Once the vegetables are tender, add the tomato paste and cook for around 2-3 minutes, stirring. Add the white wine and reduce the liquid by half. Add the cream and reduce by around 1/3.
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Start to cook your pasta in the boiling salted water using the cooking times suggested on the packet. When the pasta is two minutes away from being cooked add the prawns to the rosé sauce and gently cook. When the pasta is cooked stir into the sauce. Add a bit of the hot pasta water if the dish needs to be thinned out.
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Finish with the chopped herbs, salt and lemon to taste!
Recipe Notes
*The original recipe called for whipping cream; we recommend using 18% cream to lighten it up but it is your choice. Sub the cream for cashew cream if desired to make it dairy free and omit the prawns and use vegan butter to make it vegan.