Why does Chardonnay go perfectly with this dish?
1️⃣ Chardonnay emphasises the fresh, lemony note
- The fresh acidity of the wine harmonises perfectly with the lemon sauce.
- Chardonnay provides a good balance between freshness and creaminess.
2️⃣ Prawns & Chardonnay – a classic
✔ The delicate, slightly sweet flavour of the prawns goes wonderfully with the fruity elegance of the wine. Chardonnay brings a subtle minerality that emphasises the marine flavours.
➡ In short: Chardonnay & prawns in lemon sauce = perfect harmony! 🎯
🌍 Chardonnay: The best wines for this pairing
🔹 France (Chablis, Burgundy) – Mineral & fresh, ideal for seafood 🔹 Italy (South Tyrol, Friuli) – Fruity with fine acidity, slightly creamy 🔹 Germany (Pfalz, Rheinhessen) – Apple & citrus flavours, elegant structure
👉 Perfect wine tip: Chablis or South Tyrolean Chardonnay – fresh, mineral & elegant
Pasta with prawns & lemon-garlic sauce
This light but aromatic prawn pasta combines the freshness of lemon juice and garlic with the delicate sweetness of prawns. A hint of chilli provides a subtle spiciness, while parmesan and parsley round off the dish. A classically matured Chardonnay (without barrique) with fresh acidity & mineral notes complements the dish perfectly.
Cooking utensils
- 1 Large saucepan (at least 3-4 L) – For cooking the pasta
- 1 Large frying pan or wok pan To fry the prawns & prepare the sauce
- 1 Cooking spoon or wooden spatula To stir the sauce
- 1 Kitchen tongs or spatula To turn the prawns
- 1 Cutting board & sharp knife For cutting garlic, herbs & chili
- 1 Fine grater (Microplane or zest grater) For lemon zest & parmesan
- 1 Lemon squeezer To easily extract the lemon juice
- 1 Sieve or pasta strainer To simply drain the pasta
- 1 Measuring cup For precise measuring of wine & pasta water
- 1 Pastry brush To coat the prawns with olive oil (optional)
- 1 Kitchen thermometer To cook the prawns just right (optional)
- 1 Deep pasta plate or bowl For a beautiful presentation
- 1 Serving tongs To elegantly roll up & arrange the pasta
Ingredients
- 200 g Linguine or spaghetti
- 200 g Prawns (peeled & deveined)
- 2 Toes Garlic
- 2 EL Olive oil
- 20 g Butter
- 1 Piece Lemon (zest & juice)
- 1/2 Piece Chili (optional, finely chopped)
- 2 EL Parsley (fresh, chopped)
- 50 ml White wine (Chardonnay, to deglaze)
- 30 g Parmesan or pecorino (optional, grated)
- Salt & pepper to taste
Preparation
- Cook pasta:Cook the linguine or spaghetti in salted water until al dente according to the instructions on the packet.Keep a cup of pasta water before draining.
- Fry the prawns:Heat the olive oil in a pan and add the prawns. 1-2 min. per page fry.Finely chop the garlic and add to the pan with the chili.
- Prepare the sauce:Add the butter & briefly remove the prawns, deglaze with Chardonnay & add the lemon juice.Allow the sauce to reduce for 2-3 minutes, then add the pasta & a little pasta water.
- Final finish & serving:Return the prawns to the pan.Sprinkle with parsley, lemon zest & parmesan.Serve immediately with Chardonnay! 🍷
- Tip: If you like it creamier, you can add a dash of cream or a little more butter.
Notes
Conclusion: A noble but inexpensive gourmet dish!
✅ Light & fresh – perfect for summer! ✅ Ready in just 25 minutes – ideal for a quick dinner with wine ✅ Experience the perfect food pairing with Chardonnay!Nutritional values per portion
Calories: 540kcalCarbohydrates: 55gProtein: 45gFat: 18gSaturated Fat: 6gCholesterol: 150mgPotassium: 500mgFiber: 4gSugar: 3gCalcium: 130mgIron: 3mg
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
