Tiger Prawns with Blood Orange Cream Sauce and Angel Hair Pasta

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 tablespoon Olive oil
½ a red onion, sliced thin
½ cup celery, diced fine
2 tablespoons red fresno pepper, diced fine
10 Tiger prawns, (U 13-15) peeled and deveined
1 teaspoon tomato paste
1 teaspoon orange zest (about 1 orange)
½ cup Blood orange juice (about 1 orange)
½ cup heavy cream
1 tablespoon J Brut Rose
1 teaspoon lemon juice
1 tablespoon butter
¼ cup cilantro, chopped
4 ounces Angel hair pasta
Salt and white pepper to taste


Bring a large pot of salted water to a boil. Heat the olive oil in a medium saute pan over medium high heat. Place the onion, celery, and red fresno pepper in the pan and cook for 3-4 minutes. Add prawns and tomato paste; cook an additional 3-4 minutes. Add the orange zest, juice, cream, J Brut Rose, and lemon juice. Continue cooking until sauce simmers, about 1-2 minutes. At this time, cook the pasta in the boiling water until al dente, about 4 minutes. Strain pasta. Add butter, cilantro, and 1-2 tablespoons water to the pan of shrimp. Remove from heat, toss with pasta and serve.