Creamy Garlic Prawn Pasta

Ingredients


  • ▢8 oz / 250g fettuccine , or other long strand pasta of choice

  • ▢30 g / 2 tbsp butter , separated

  • ▢300 g / 10 oz small peeled prawns / shrimp, raw (Note 1)

  • ▢3 garlic cloves , minced

  • ▢1/4 cup / 65 ml dry white wine (Note 2 for sub)

  • ▢1 cup / 250 ml heavy / thickened cream (Note 3)

  • ▢1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium

  • ▢3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) (freshly grated) (Note 4)

  • ▢2 tbsp finely chopped parsley

  • ▢Black pepper

  • ▢Parmesan , for serving

Directions

  • Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).

  • Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.

  • Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.

  • In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.

  • Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).

  • Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).

  • Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.

  • Take it off the stove before the sauce is as thick as you want - it will thicken more.

  • Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.

  • Serve immediately, garnished with remaining parsley and parmesan if desired.