Cooked - Creamy Garlic Prawn Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Garlic Prawn Pasta

4.0

350g/12oz fettuccine, or other long pasta

50 mg /3 tbsp butter

500 g / 1 lb small or medium peeled prawns / shrimp, raw (if frozen, thaw)

4 garlic cloves, finely minced with a knife

¼ cup / 65 ml dry white wine (or chicken broth, low salt)

1 ¼ cups (310 ml) heavy / thickened cream, or any full fat cream (low fat is too thin)

½ cup (125 ml) chicken broth/stock (or fish or vegetable broth), low sodium

70g (¾ cup very tightly packed) finely grated parmesan cheese (use microplane), though in an emergency store bought pack is ok (fine batons, not the sandy type)

2 tbsp finely chopped parsley, optional

Black pepper

Salt, if needed (I don’t)

Parmesan, for serving

Cook pasta per packet MINUS 1 minute. Scoop out 1 cup of pasta cooking water (needed for sauce), drain pasta.
Meanwhile, melt ⅓ of the butter in a large non-stick pan over medium high heat. Spread out half the prawns, leave for 1 ½ minutes, then toss for 1 min with 2 spatulas until just cooked through. Remove into bowl, add half remaining butter and repeat with rest of prawns.
Add remaining butter in same pan, once melted, add garlic and stir for 20 seconds (don’t let it burn). Add wine, simmer rapidly until mostly evaporated. Add cream, broth/stock and parmesan. Simmer 2 min until thickens slightly and parmesan is melted. WILL BE THIN, trust the process!
Add prawns, pasta and ¼ cup reserved pasta cooking water (starch in this helps thicken sauce, classic Italian method). Toss pasta still on the stove and after 1 – 2 minutes, sauce will thicken, reduce and end up clinging to pasta rather than pooled in pan.
Add grind of black pepper, taste and check if any salt needed (I don’t), serve with sprinkle or parsley and good shower of parmesan.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 20 weeks ago

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