Creamy Garlic Prawn Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

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.

Nutrition

• Serving Size: 286 g
• Calories: 514 kcal