Savour the delicate flavours of this creamy prawn pasta with the easy drinking Stellenbosch Gold Chenin Blanc, available from Koelenhof Wine Cellar.

The wine boasts with a variety of tropical fruits on the palate with pineapple dominating, followed by a well balanced crisp acidity, resulting in a brisk lingering finish.

Grab this wine tomorrow, 29 February 2024, at the Leap Day Sale and get 29% off when buying a case! Guys that’s only R46.15 a bottle! Click here to buy on the Koelenhof website tomorrow (29 February 2024 only).

The exquisitely delicate flavours of prawns in this creamy prawn pasta pairs perfectly with this fruity, slightly acidic Chenin Blanc.

The wine is as delicate as the prawns and this pairing is truly the perfect match! Find the recipe below, and let us know what you think of this pairing once you’ve tried it!

Creamy Prawn Pasta

Author: Natasha Marais

A creamy prawn pasta with pancetta & marjoram

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Course Main Course

Cuisine Italian, South African

Servings 4 people

Ingredients

1 pack Spaghetti
100 g Pancetta
300 g Prawn meat finely chopped
2 cloves Garlic crushed
2 tsp Marjoram divided
¼ cup Stellenbosch Gold Chenin Blanc
2 tbsp Butter
2 tbsp Flour
1 cup Milk
1 cup Cheddar
Salt
Black pepper

To serve:

3-5 King Prawns

Instructions

Cook the spaghetti according to package instructions. While the spaghetti cooks, prepare the rest as follows.
In a medium sized pan, fry the pancetta to render the fat. Once crispy, add the prawn meat and fry for a further minute or two (ensure the prawn meat is dry before adding to the pan, else the water will cause it to steam).
Add the garlic, season with salt and black pepper and 1 Tsp of the Marjoram. Use the wine to deglaze the pan. Once all the wine has evaporated, remove the mixture from the pan and set aside.
To the same pan, add the butter and allow to melt. Once melted, add the flour and whisk to form a roux. Now start adding the milk a little bit at a time while continuing to whisk. Ensure the milk has absorbed and there are no lumps before adding the next bit.
Season with salt and black pepper, add the second Tsp of Marjoram and the cheddar and continue to whisk.
Once the cheese has melted completely and you're left with a smooth sauce, add back the pancetta and prawn mixture and combine well.
Your spaghetti should be cooked by now. Mix half of the sauce with the pasta and reserve the rest.
Place the pasta onto a serving dish and top with the remainder of the sauce. Garnish with fresh parsley and top with a few deep fried King Prawns before serving.