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60g unsalted butter, softened
Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside.
Cook pasta in a large pan of boiling salted water to packet instructions.
Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel.
Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil and a glass of Hungerford Hill Classic Hunter Valley Vermentino 2014.
Recipe sourced from taste.com.au