POPLAR GROVE KING PRAWN PASTA IN ROSÉ SAUCE

Poplar Grove produces award winning wine and incredible food from their talented head chef Rob Ratcliffe. He shared with us his secret recipe for his delicious King Prawn Pasta in Rosé Sauce recipe that I am thrilled to pass on to all of you! This dish is complete with a creamy white wine rosé sauce, fresh herbs and their own house-made pasta.

 

You heard me! Poplar Grove makes in-house pasta, ice cream, breads and jams. Lucky for all of us, you can NOW purchase their homemade pasta online *BRB filling my cart*! 

About Poplar Grove

Founded in 1993, Poplar Grove Winery is one of the original five wineries on the Naramata Bench and both owned and operated by one incredible local family. Owners Tony and Barb’s four sons split time between the winemaking team and farming more than 140 acres of estate vineyards with care. I LOVE their story and appreciate their passion shared by every family member. It’s a true family affair!

Poplar Grove Wines

The Hollers are leading the journey to put Okanagan Valley wines on the map with an unwavering commitment to traditional farming and winemaking principles. The family is widely recognized for crafting their outstanding signature red blend The Legacy, as well as delicious Cabernet Franc and Merlot focused wines and an exceptional Pinot Gris.  I’ve had them all (lol) and can vouch for how epic they are. You can join their Wine Club here (I’m a member) if you’re interested.

Poplar Grove Culinary Experience

Wine aside, the food at Poplar Grove is unbelievable and complete with exceptional views of Okanagan Lake, world class wine, with a unique and memorable menu that I spent way too much time looking at! Chef Rob provides a truly special experience with fresh, locally sourced dishes that paired effortlessly with their wine. Rob grew up outside London and has fond memories of the endless international food available to him. From shareables, to mains, desserts and even picnic baskets for taking to-go on the vineyard, they offer such exceptionally thoughtful and quality food. I will be back, again and again. I could eat their Panna Cotta – forever! Plus I basically had to pull Charles away from the Slow Baked Halibut to save me a bite…. P.S. Make a reservation at The Restaurant at Poplar Grove before heading there to eat!

Fresh Pasta From Poplar Grove

Like I said above, Chef Rob goes above and beyond and it is those details that make the experience truly world class. That means home made pasta, sauces, jams and more. Their homemade pasta is made and dried in-house, and now available for purchase. If you haven’t had the chance to enjoy pasta like this before, you must. It takes any pasta dish no matter how simple or complex, to a new level. Shop pasta HERE. Shipping will be free when purchased with two cases of wine or one case for Wine Club.

Wine Pairing for Pasta

For this creamy rosé seafood pasta dish, Poplar Grove has paired it with their Lakeview Rosé 2020 (a Fraîche team favourite!). This single vineyard rosé has soft aromas of wild strawberries and pink grapefruit – yum!!

King Prawn Pasta in Rosé Sauce

Poplar Grove produces award winning wine and incredible food from their talented head chef Rob Ratcliffe. He shared with us his secret recipe for his delicious King Prawn Pasta in Rosé Sauce recipe that I am thrilled to pass on to all of you! This dish is complete with a creamy white wine rosé sauce, fresh herbs and their own house-made pasta.

 Course Dinner, Main Course
 Keyword Pasta, prawn, wine
 Total Time 15 minutes
 Servings 6

Ingredients

  • 50 g butter (3 1/2 tablespoons)
  • 2 shallots, diced
  • 3 cloves garlic, chopped fine
  • 1 lb dried pasta (we used homemade Trompetti)
  • 12 king prawns (or other large prawn)
  • 2 stalks celery, finely diced
  • ½ leek, diced
  • 2 tablespoons tomato paste
  • 250 ml white wine
  • 500 ml cream*
  • 1 tablespoon chopped flatleaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped tarragon
  • salt & pepper to taste

Instructions

  1. In a large saucepan over medium heat, sweat the shallots, garlic, leeks and celery in 50g of butter and a pinch of salt. While the vegetables are cooking put on a pan of salted water for the pasta.

  2. Once the vegetables are tender, add the tomato paste and cook for around 2-3 minutes, stirring. Add the white wine and reduce the liquid by half. Add the cream and reduce by around 1/3.

  3. Start to cook your pasta in the boiling salted water using the cooking times suggested on the packet. When the pasta is two minutes away from being cooked add the prawns to the rosé sauce and gently cook. When the pasta is cooked stir into the sauce. Add a bit of the hot pasta water if the dish needs to be thinned out.

  4. Finish with the chopped herbs, salt and lemon to taste!

Recipe Notes

*The original recipe called for whipping cream; we recommend using 18% cream to lighten it up but it is your choice. Sub the cream for cashew cream if desired to make it dairy free and omit the prawns and use vegan butter to make it vegan.