Creamy Garlic Prawn Pasta
Fettuccine and prawns tossed in a garlic cream sauce with Parmesan. The sauce thickens as you toss the pasta with a little reserved cooking water.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Creamy Garlic Prawn Pasta
Fettuccine and prawns tossed in a garlic cream sauce with Parmesan. The sauce thickens as you toss the pasta with a little reserved cooking water.
Cookin' · https://cookin.club/recipes/creamy-garlic-prawn-pasta
- Prep
- 5 minutes
- Cook
- 20 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Ingredients
Equipment
- Large pot
- Large non-stick skillet
- Bowl
- Two spatulas
Instructions
Instructions
Step 1: Bring a large pot of water to a boil. Add a big pinch of salt and the pasta, then cook according to the packet instructions for 1 minute less than directed. The pasta will finish cooking in the sauce, so keep it slightly underdone.
Step 2: Just before draining, scoop out 1 cup of pasta cooking water and set it aside for thickening the sauce. Drain the pasta.
Step 3: Meanwhile, melt about one-third of the butter in a large non-stick skillet over medium-high heat. Add half the prawns, spread them out, and cook for 1 1/2 minutes. Turn and toss them with two spatulas for another 1 to 1 1/2 minutes, until just barely cooked; they will cook more in the sauce. Transfer the prawns to a bowl. Repeat with half of the remaining butter and the remaining prawns, then remove them from the skillet.
Step 4: Add the remaining butter to the same skillet. Once melted, add the garlic and stir for 20 seconds, until fragrant. Do not let it burn; lower the heat if needed.
Step 5: Add the wine and stir. Simmer rapidly for 2 minutes, scraping the pan to dissolve any bits stuck to it into the liquid, until the wine has mostly evaporated.
Step 6: Add the cream, broth and Parmesan. Stir until the Parmesan melts, then simmer for 1 1/2 minutes, until the sauce thickens slightly. It will still be quite watery at this point and will thicken more in the next step.
Step 7: Add the prawns, pasta and about 1/4 cup of the reserved pasta water. With the skillet still over medium-high heat, toss the pasta energetically for 1 to 2 minutes, until the sauce thickens and starts clinging to the pasta. If the sauce gets too thick, add a small splash of the remaining reserved pasta water to loosen it, then toss again. Repeat as needed.
Step 8: Add most of the parsley and a grind of black pepper. Taste and check whether the pasta needs salt, then toss briefly.
Step 9: Serve immediately, garnished with the remaining parsley and Parmesan if desired.
Notes
Ingredient notes
Frozen peeled prawns work well. Thaw them thoroughly and pat dry before cooking. You can use the thawing liquid as part of the broth.
Chardonnay is one option; any dry white wine will work. For a non-alcoholic substitute, use low-sodium chicken or vegetable broth.
Full-fat cream gives a thicker sauce. Light cream will make a thinner sauce, but continued tossing helps it coat the pasta.
Use freshly grated Parmesan for a smooth-melting sauce.
Nutrition per serving
- Calories
- 864 kcal
- Fat
- 45 g
- Saturated fat
- 27 g
- Carbohydrates
- 71 g
- Sugar
- 5 g
- Fiber
- 3 g
- Protein
- 38 g
- Sodium
- 1,047 mg
- Cholesterol
- 281 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Fettuccine and prawns are coated in a garlic-infused cream sauce with Parmesan. Tossing the pasta in the sauce with reserved cooking water helps it thicken and cling to the noodles.
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