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  • 1 min read

Prawn, Chilli & Sugar Snap Spaghetti

A pairing for our Domaine Begude 'Elegance' Chardonnay. Recipe credit @eddmifflin

A fresh and seasonal pasta recipe created in partnership with food blogger Ed Mifflin. We recommend pairing with a generous glass of our lightly oak aged 'Elegance' Chardonnay.

Ingredients (serves 2)

  • 150gking prawns (thawed if frozen)
  • 1red chilli, finely chopped
  • 2garlic cloves, finely chopped
  • half glasswhite wine
  • 200gdried spaghetti
  • 200gsugar snap peas
  • large handfulrocket
  • handfulbasil
  • 75ggrated Parmesan


Cook the spaghetti according to packet instructions.

Meanwhile heat 2tbsp oil in a frying pan and add the garlic and chilli. Add the sugar snap peas, followed by the prawns. Fry for 5 minutes before adding the wine and a good grating of salt and pepper.

Allow the wine to bubble away for 5 minutes until the prawns and peas are cooked through. Then remove the pan from the heat and add the rocket and basil.

Drain the pasta, reserving a cup of the cooking water. Mix the pasta through the prawns, adding the cooking water as required.

Serve with plenty of Parmesan, a sprinkling of chilli and a generous glass of Chardonnay.

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