Creamy Garlic Prawn Pasta

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

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)

手順

Take prawns out of the shell. Marinate in melted butter and garlic. Leave aside for at least 1/2 in the fridge.

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, add prawns with a little oil(this is to stop the butter from burning) cook for 1 1/2 minutes on each side until nearly cooked through. Remove prawns.

In the same skillet, add onion. Cook for a few minutes until translucent.

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.

If you like also add in chopped oregano and chili flakes.

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.

栄養

• サービングサイズ: 286 g
• カロリー: 514 kcal