Creamy Prawn Pasta with Stellenbosch Gold Chenin Blanc

Creamy Prawn Pasta with Stellenbosch Gold Chenin Blanc

Savour the delicate flavours of this creamy prawn pasta with our easy drinking Stellenbosch Gold Chenin Blanc. The wine is as delicate as the prawns, making this the perfect pairing.


  • 1 Pack Spaghetti
  • 100g Pancetta, diced
  • 300g Prawn meat, finely chopped
  • 2 Cloves garlic, crushed
  • 2 Tsp Marjoram, divided
  • 1/4 Cup Stellenbosch Gold Chenin Blanc
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 Cup milk
  • 1 Cup cheddar
  • Salt and black pepper


3 to 5 King Prawns



  1. Cook the spaghetti according to package instructions. While the spaghetti cooks, prepare the rest as follows.
  2. 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).
  3. 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. 
  4. 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.
  5. Season with salt and black pepper, add the second Tsp of Marjoram and the cheddar and continue to whisk. 
  6. Once the cheese has melted completely and you're left with a smooth sauce, add back the pancetta and prawn mixture and combine well. 
  7. Your spaghetti should be cooked by now. Mix half of the sauce with the pasta and reserve the rest. 
  8. 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. 


Stellenbosch Gold Chenin Blanc

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