When the forest meets the sea – a spring classic with character
Finding the right wine to accompany this dish is one of the most beautiful tasks of spring cuisine. Wine with food here means finding a wine that understands the herbaceous intensity of the wild garlic, appreciates the iodine-sweet depth of the prawns and carries the lemon butter with its fresh, buttery elegance. Wild garlic pasta is a feast in itself in the spring season – the deep green, the herbaceous, garlicky aroma and the pasta as a creamy, neutral base make this dish one of the most expressive seasonal recipes of all. Add crispy fried prawns, which contrast the herbal spice of the wild garlic with their roastiness and seafood depth, and the result is a dish full of tension and energy. The lemon butter binds both characters with acidity and melting. This combination requires a wine with salty strength, citrus freshness and a body that dominates neither the prawns nor the wild garlic.
Ideal wine pairing: Albariño DO Rías Baixas (Galicia, Spain)
From the Atlantic granite soils of Galicia, where ocean winds, rain and the proximity to the Atlantic give Albariño its characteristic salty freshness and unmistakable character, comes a white wine that seems born for prawns and seafood. The combination of prawns and Albariño is not a choice in Galicia – it is a tradition, a centuries-old matter of course. Aromas of white peach, grapefruit, citrus zest and a characteristic hint of salt meet a lively, precise acidity and a medium body that is neither too heavy nor too light. This acidity is the first key to the pairing: it directly reflects the lemon butter and extends its freshness into every sip. The hint of salt on the finish corresponds with the iodine-sweet depth of the prawns on a direct, natural level. The peach fruit communicates with the wild garlic without overpowering its herbal spiciness. On the long, slightly bitter finish, you can once again clearly feel the sea – and spring.
Further wine recommendations for this dish
Vermentino Colli di Luni DOC (Liguria, Italy)
From the steep terraces of the Ligurian coast, where limestone shale, Mediterranean wind and intense spring sun give Vermentino its unmistakable Mediterranean character, comes a white wine with almond, citrus blossom, fresh herbs and a characteristic bitter almond finish. This bitterness hits the wild garlic head on and elegantly prolongs its herbaceous spiciness. The hint of salt on the finish, which is rooted in the sea of its origin, communicates with the prawns and lemon butter on a natural, uncomplicated level. It is somewhat warmer and more Mediterranean than the Albariño, which gives it a different, sunnier undertone in the dish. For anyone who would rather have the Riviera than the Atlantic in their glass for a wild garlic and prawn evening.
Mosel Riesling QbA dry (Mosel, Germany)
The citrus precision and slate minerality of the Mosel Riesling QbA dry act as a cool, clarifying counterpoint to the warmth of the wild garlic and the butteriness of the sauce. Its acidity directly reflects the lemon butter, its lightness respects the delicate texture of the prawns. It is the most delicate accompaniment to this round – not a wine that draws attention to itself, but one that fully understands and supports the dish in its freshness. The slate minerality gives the finish a grounding, clarifying note. For anyone looking for the clearest and coolest German white wine for a wild garlic pasta evening.
Sancerre AOC (Loire, France)
From the limestone and siliceous slate soils around Sancerre in the central Loire comes a Sauvignon Blanc of exceptional expressiveness: elderberry, freshly cut grass, gooseberry, grapefruit and white currant on a base of chalky minerality and taut acidity. The grassiness of the Sauvignon Blanc meets the wild garlic in a direct, natural way – both speak the same herbal idiom. The acidity cuts elegantly through the lemon butter and cleanses the palate after the prawns. Its minerality gives the pasta combination a depth and length that goes beyond the ordinary. For all those who prefer Loire precision to Atlantic salt freshness in a glass when it comes to wild garlic dishes.
Grüner Veltliner Wachau DAC (Wachau, Austria)
The characteristic spiciness – white pepper, green herbs, a hint of aniseed – and the lively freshness of Grüner Veltliner Wachau DAC make it a natural ally for wild garlic dishes of all kinds. From the primary rock terraces above the Danube, where gneiss and granite give the wine its mineral character, a white wine is created that hits the wild garlic head on with its green herbal spice. Its medium body carries the prawns, its freshness keeps the lemon butter light and invigorating. On the palate, it has exactly the right balance between spice and freshness that this spring recipe needs. For anyone who would rather have Austria than Spain in their glass at pasta night.
Muscadet Sèvre et Maine AOC sur lie (Loire, France)
Matured for months on the fine lees, this Muscadet from the Atlantic granite soils around Nantes develops a creaminess and a subtle yeasty note that goes far beyond what many expect from it. Its pronounced minerality and the saline freshness of its Atlantic origins are a reliable, natural accompaniment for prawn dishes – both speak the same basic oceanic language. The yeasty creaminess sur lie builds a gentle bridge to the lemon butter, while its neutral fruit allows the wild garlic to take the lead. It is more restrained than the Albariño, but with the same maritime soul. For all those who prefer a quiet wine to a loud one for a wild garlic and prawn evening.
You can find more seasonal spring recipes with matching wines on the spring and wine overview page.
The recipe:
Wild garlic pasta with prawns and lemon butter
Cooking utensils
- 1 Large pot for the pasta
- 1 Wide pan (for the prawns and sauce)
- 1 Hand blender or blender (for the wild garlic puree)
- 1 Pasta tongs
- 1 Whisk
Ingredients
- 250 g fresh tagliatelle or spaghetti
- 300 g Tiger prawns raw, peeled, size 16/20
- 100 g fresh wild garlic
- 2 1 tbsp olive oil
- Salt black pepper
- Fleur de sel to finish
FOR THE LEMON BUTTER:
- 80 g Cold butter
- Juice and zest of one untreated lemon
- 1 Shallot very finely diced
- 50 ml dry white wine
- Salt white pepper
Preparation
PREPARATION:
- Wash and roughly chop the wild garlic, puree finely with 3 tbsp water in a hand blender.
- Rinse the prawns in cold water, pat dry and season with salt and pepper.
- Finely dice the shallot.
- Add the pasta cooking water and salt generously.
COOKING STEPS:
- Cook the pasta al dente according to the packet instructions, reserving a cup of the cooking water.
- For the lemon butter: Reduce the shallot and white wine to a few tablespoons.
- Reduce the heat considerably, stir in the cold butter piece by piece, do not boil.
- Stir in the lemon juice and zest, season to taste, keep warm.
- Heat the olive oil in a hot pan.
- Fry the prawns for 1.5 minutes on each side until they are pink.
- Add the wild garlic puree to the prawns and heat briefly.
- Drain the pasta, add to the pan and mix well.
- Add a little cooking water if necessary.
DIRECTIONS:
- Use tongs to twist the pasta into deep, preheated plates.
- Spread the prawns loosely over the pasta.
- Drizzle generously with lemon butter.
- Finish with fleur de sel and fresh wild garlic leaves.
SUPPLEMENTS:
- Crispy ciabatta with olive oil
- Small leaf salad with lemon dressing
- Parmesan shavings as an optional garnish
