Prawns in a Creamy White Wine Sauce.

Prawns in a Creamy White Wine Sauce.

Here is another quick & easy dinner and crowd-pleaser.

We used frozen imported Argentinian Wild prawns tails for this dinner but they could also be deliciously swapped with clams, mussels, Salmon fresh or smoked or any combinations of those.


  1. Prawns (Av: 150 -200g per serving ) or any Seafood of your choice.
  2. Olive oil
  3. Two Garlic cloves, bashed and chopped.
  4. 1 red Chili Chopped finely
  5. 250 ml Double cream
  6. Glass of White wine
  7. Two dozen Cherry Tomatoes
  8. 200 g of clean Spinach
  9. Fresh red Chili cut into tiny pieces or chili flakes
  10. Pasta - Tagliatelle or Spaghetti


  1. 1 Make sure your Prawns have been fully thawed out by either leaving them out on a tray for a few hours before cooking or by quickly defrosting them in a bowl under running water.
  2. 2 This is a very quick dish so get your pasta on the go to start with.
  3. 3 Begin with pre-cooking your prawns tails in a hot frying pan with a drizzle of olive oil for 2 minutes. Do not overcook them... (They are better slightly underdone at this stage, as they will cook a little further once you re-heat them in the cream before serving the dish. Take the prawns out into a bowl and return the frying pan to the stove.
  4. 4 Add Chili and garlic and gently fry for a minute. Cover with white wine & add the cherry tomatoes. Reduce the wine to half, and add the double cream and Spinach leaves. Bring to a gentle simmer. Do not over reduce this, this is your sauce.... Check your pasta and drain when ready. Add the prawns back to reheat them for a few minutes. Season to taste and sprinkles with chili flakes. Serve over the pasta.
  5. 5 Buon appetito

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