Asparagus, prawn and vodka pasta

November 17, 2008 (Last Updated: January 30, 2019)
Asparagus, prawn and vodka pasta recipe

To drink: Rijk’s Chenin Blanc has everything this dish needs: zesty acidity, good use of oak and a lingering aftertaste.

Asparagus, prawn and vodka pasta

Serves: 4 - 6



Melt 45ml (3 tbsp) olive oil and 30ml (2 tbsp) butter in a large frying pan and sauté 1 finely chopped garlic clove for a few seconds. Add 200g sliced fresh asparagus, stirring occasionally, until the asparagus is cooked. Add 200g prawns and 60ml (¼ cup) vodka and stir to combine. Stir in 10ml (2 tsp) tomato purée and cover. Cook for 10 minutes.


In the meantime, bring plenty of salted water to the boil and cook 400g penne until al dente and drain. Pour 300ml fresh cream over the asparagus mixture and stir to heat through. Spoon the pasta into a serving dish and toss through the sauce. Sprinkle with freshly ground black pepper and serve hot.

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