Main Meals

Pan-fried prawns with Italian herb pesto and rosmarino

20 minutes
10 minutes
Wine/Spirit Pairing
Oldenburg Chardonnay 2011

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  • 2 T olive oil
  • 1 t butter
  • 420 g deveined prawns
  • 250 g rosmarino, cooked al dente, for serving
  • For the pesto, pound together:
  • 30 g basil, Italian parsley and oregano
  • 1 clove garlic, crushed
  • 1/2 cup macadamias, roasted
  • 1/3 cup Drunken pecorino, grated
  • Sea salt and freshly ground black pepper to taste
  • 1 - 2 T olive oil

Heat the oil and butter in a pan. Once the butter has melted, add the prawns and sauté for 1 to 2 minutes a side, or until just cooked.

Mix the pesto with the pasta.

Serve in bowls topped with the prawns.

Cook’s note: For a quicker option, use Woolworths basil pesto or Woolworths coriander pesto. If you like, sprinkle with finely grated or shaved cheese.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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