Creamy Garlic Prawn Pasta
Savor this creamy garlic prawn pasta featuring tender prawns and rich fettuccine for a quick, delicious, and satisfying meal.
Ingredients
- 12 oz / 350g fettuccine (, or other long strand pasta of choice)
- 50 g / 3 tbsp unsalted butter (, separated)
- 500 g / 1 lb small or medium peeled prawns / shrimp (, raw or 1kg / 2 lb whole unpeeled)
- 4 garlic cloves (, finely minced with a knife)
- 1/2 cup Chardonnay or other dry white wine
- 1 1/4 cups heavy / thickened cream (full fat)
- 1/2 cup chicken broth (preferably low sodium)
- 3/4 cup (75 g) finely grated parmesan cheese
- 2 tbsp finely chopped parsley (, optional)
- Black pepper
Instructions
- Cook pasta in boiling salted water until 1 minute under al dente.
- Reserve 1 cup of pasta water before draining.
- Melt 1/3 butter in skillet over medium-high heat. Cook half the prawns for 1.5 minutes per side until pink. Remove and repeat with remaining butter and prawns.
- Add remaining butter to the skillet, then sauté minced garlic for 20 seconds until fragrant.
- Deglaze with white wine, simmering rapidly for 2 minutes until mostly evaporated.
- Add heavy cream, chicken broth, and Parmesan cheese. Stir until cheese melts and simmer for 1.5 minutes until slightly thickened.
- Add cooked prawns, drained pasta, and 1/4 cup pasta water to the skillet. Toss energetically over medium-high heat for 1-2 minutes until sauce clings to pasta, adding more pasta water if needed.
- Stir in parsley and black pepper. Taste and adjust seasoning. Serve immediately.
Notes
- Reserve more pasta water than you think you'll need; it's liquid gold for achieving the perfect sauce consistency.
- Ensure your prawns are fully thawed if using frozen. Cook them in batches to avoid overcrowding the pan, which steams them instead of searing.
- Use freshly grated Parmesan for the best flavor and meltability. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce seems too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your prawns are fully thawed if using frozen. Cook them in batches to avoid overcrowding the pan, which steams them instead of searing.
- Use freshly grated Parmesan for the best flavor and meltability. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce seems too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.