Mediterranean freshness with a touch of luxury
Fine tagliolini, delicately cooked prawns and a velvety lime butter meet citrus aromas and an elegant lightness – this summery pasta dish tastes like a vacation by the lake and is quick to prepare.
Ideal wine pairing: Lugana DOC (Veneto or Lombardy, Italy)
A fresh Lugana DOC from the southern shore of Lake Garda provides the necessary balance between structure and freshness. With aromas of citrus fruit, yellow stone fruit and a hint of bitter almond, it harmoniously complements the buttery sauce and the delicate sweetness of the prawns. Its lively acidity enhances the freshness of the lime and makes every bite even more exciting. Young, fruity varieties with a little melt are particularly suitable.
Another 5 wine recommendations for this pairing:
1. vermentino (Riviera Ligure di Ponente DOC, Italy)
With its aroma of citrus blossom, Mediterranean herbs and a hint of sea salt, a vermentino goes perfectly with the summery lightness of citrus tagliolini. The animating acidity enlivens the dish, while the wine’s light almond note charmingly complements the buttery lime sauce. The mineral finish adds depth and character to the pairing.
2. albariño (Rías Baixas DO, Spain)
This Galician white wine has a pronounced freshness, accompanied by grapefruit, lime and a maritime touch. The juicy fruit combines perfectly with the lime butter, while the salty note picks up the prawns perfectly. The lively texture of the Albariño ensures a contrasting yet balanced taste experience.
3. Sauvignon Blanc (Val de Loire IGP, France)
A Loire Sauvignon with fine citrus fruit, slightly grassy spice and crisp acidity brings freshness and excitement into play. The aromatic expression of the wine reflects the lime component in the dish, while the clarity and precision balances the buttery texture of the sauce. Particularly good: cool vintages with fine minerality.
4. Greco di Tufo (DOCG, Campania, Italy)
This Campanian white wine combines fruit, herbal spice and a strong structure. The subtle saltiness and citrus notes in the Greco pick up on the aromas of the prawns and lime butter, while the full body also keeps pace with more intense roasted aromas (e.g. fried prawns). Ideal for those who like it a little more powerful.
5th Assyrtiko (Santorini PDO, Greece)
A classic for dishes with a maritime touch. Assyrtiko is cool, salty and lemony – perfect with lime butter and prawns. Its linear acidity structure keeps the dish fresh and vibrant, while the chalky minerality is almost like a splash of sea breeze on the palate. A real highlight when served chilled.
The recipe:
Zitrus-Tagliolini mit Garnelen & Limettenbutter
Cooking utensils
- 1 Zitrusreibe
- 1 Großer Topf
- 1 Pfanne
- 1 Sieb
- 1 Zitronenpresse
Ingredients
Pasta & Garnelen
- 200 g frische Tagliolini alternativ: Linguine
- 200 g Garnelen geschält und entdarmt
- 1 EL Olivenöl
- 1 kleine Knoblauchzehe fein gehackt
Limettenbutter
- 40 g Butter
- Abrieb von 1 Bio-Limette
- Saft von 1/2 Limette
- Salz & schwarzer Pfeffer nach Geschmack
Finish
- Frischer Basilikum oder Minze optional
- Etwas Limettenabrieb zur Deko
Preparation
Pasta garen
- Tagliolini in reichlich gesalzenem Wasser al dente kochen, abgießen, etwas Kochwasser auffangen.
Garnelen anbraten
- In einer Pfanne Olivenöl erhitzen, Knoblauch kurz anschwitzen.
- Garnelen dazugeben und auf jeder Seite ca. 1–2 Minuten braten, bis sie rosa sind.
Limettenbutter zubereiten
- Butter in kleiner Pfanne schmelzen, Limettenabrieb und -saft einrühren.
- Mit Salz und Pfeffer abschmecken.
Anrichten
- Tagliolini mit Limettenbutter und etwas Kochwasser vermengen.
- Garnelen unterheben oder separat anrichten.
- Mit Limettenabrieb und frischen Kräutern garnieren.
Empfohlene Beilagen
- Rucolasalat mit Parmesan und Pinienkernen
- Knuspriges Ciabatta mit Olivenöl
- Gegrillte Zucchini mit Zitronenthymian
