Creamy Garlic Prawn Pasta
This pasta version of Creamy Garlic Prawns is a quick meal you'll get on the table, this is luscious but it's not too rich. The key is to emulsify the sauce (i.e. thicken it) by tossing the pasta in the sauce just before serving.
- 8 g fettuccine(or other long strand pasta of choice)
- 30 g butter(separated)
- 300 g small peeled prawns shrimp(raw
- 3 cloves garlic(minced)
- 2 ml dry white wine
- 3 ml heavy thickened cream
- 1⁄2 Cup ml chicken broth (or fish or vegetable broth-preferably low sodium)
- 11⁄2 g finely grated parmesan cheese (freshly grated)
- 2 tablespoon finely chopped parsley
- black pepper
- Parmesan(for serving)
Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute.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.