Creamy Garlic Prawn Pasta Recipe

This Creamy Garlic Prawn Pasta is for all these nights when nothing however a creamy pasta will do! This pasta model of Creamy Garlic Prawns options pasta smothered in a creamy sauce infused with garlic flavour, and tossed by with plump prawns (shrimp). It’s indulgent however not ridiculously wealthy. Each pasta lovers’ dream come true!

The weekend is right here and we deserve a deal with!!! Relatively than heading out for dinner, I believe you must make THIS luscious Creamy Garlic Prawn Pasta at dwelling. 🙂

Sure it’s indulgent, however let me guarantee you, it’s a complete lot more healthy than consuming out. As a result of let’s face it – restaurant meals is so good as a result of it’s loaded with butter, oil and salt. I as soon as went in seek for a well-known Mashed Potato recipe by Guillaume Brahimi, a famend French Chef right here in Australia, after having it at his restaurant. It’s made with 200g / 1 3/4 sticks butter for 600g / 1.2 lb of potato. THAT’S INSANE!!!!! I felt my arteries clogging up simply studying the recipe!!!

So. That is wealthy however not loopy wealthy, you’ll definitely fulfill your creamy pasta craving however you gained’t really feel unwell afterwards. 🙂 (Until you might have greater than your fair proportion, which I can’t be held liable for)

This recipe serves 4 and is made with 1 cup of cream, which is 1/4 cups per serving. Which I believe is definitely a really affordable quantity for a cream pasta.

The sauce is thickened utilizing a mixture of freshly grated parmesan cheese and by emulsifying the sauce. If you happen to’ve tried any of my different pasta recipes (like Bolognese, Shredded Beef Ragu, Tomato Prawn Pasta), you’d know that I (together with the complete nation of Italy) religiously do that necessary step of tossing the pasta within the sauce on the range with a splash of pasta cooking water. This makes the starch and fats within the sauce work its magic to thicken the sauce and makes it sticky so it clings to the pasta quite than sitting in a pool within the backside of the skillet.

There’s no exception with creamy pastas. In actual fact, it’s handiest with creamy pastas as a result of that’s the way to thicken the sauce with out utilizing increasingly more cream.

Creamy pastas are so onerous to shoot so you possibly can see the creamy sauce coating the pasta. However do you see how there isn’t any / little sauce pooled on the plate? That’s as a result of it’s all on the pasta and prawns!

I like making Creamy Garlic Prawn Pasta with small to medium prawns. (That’s shrimp, to these of you on the opposite aspect of the pond. 🙂 ) I discover it simpler to eat quite than jumbo sized prawns. And due to this, I normally use (gasp, shock horror!) frozen peeled uncooked prawns.

I really peeled contemporary prawns after I made this the opposite day, pictured within the black skillet on the prime of the put up, and left the tail on. Which, for some purpose, felt like I used to be making a degree that the prawns are contemporary ones I peeled myself, however in hindsight was utterly impractical as a result of it was such a ache to cease consuming and pull the tail out of my mouth.

#FirstWorldProblems

Sure, peeling your personal contemporary prawns is best than utilizing frozen. However as a result of they’re small, it’s a ache so utilizing frozen is totally acceptable – in my books. 🙂

After a non cream-based prawn pasta?

Do that Spicy Chilli Prawn Pasta with a tomato primarily based sauce, or this Lemon Prawn Pasta.

If you happen to’ve had a protracted week, I’m betting you might be busting to get on that sofa and flick on the TV to look at one thing that doesn’t require an excessive amount of mind energy. To finish that image, all you want is a comfy bowl of home made deliciousness and a glass of your favorite wine.

And on this imaginative and prescient I’ve, the cosy bowl of deliciousness is within the type of this Creamy Garlic Prawn Pasta. Get the water boiling, and also you’ll be slurping this down in 20 minutes. (Wait a sec – that’s sooner than take out!)

Joyful weekend!

Creamy Garlic Prawn Pasta Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 514 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

1. Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
2. Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
3. 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.
4. In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
5. Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
6. 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).
7. 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.
8. Take it off the stove before the sauce is as thick as you want – it will thicken more.
9. 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.
10. Serve immediately, garnished with remaining parsley and parmesan if desired.

Notes

1. PRAWN / SHRIMP SIZE: I prefer using small ones for pasta because it disperses better in pasta. If you use medium or large prawns, I suggest using 400g / 14 oz. For giant ones, you may wish to cut in half lengthwise, or even into pieces. 
FROZEN PRAWNS: I usually make this with frozen peeled prawns because it’s a pain to peel small prawns. Thaw thoroughly and pat dry with paper towel before cooking (otherwise they just sort of braise in residual water that leaches).
TIP: Reserve the thawing liquid and use that as part of the broth required in this recipe. It’s like a free seafood broth!
2. WINE: Any dry white is fine, I use sauv blanc. Sweet, really fruity ones like many rieslings aren’t really suitable. Can sub with chicken or veg broth.
3. CREAM: This recipe will work fine with any full fat cream, but the sauce thickens faster / better with heavy / thickened cream. If you use light cream, the sauce will be thinner but it will still work.
4. PARMESAN: Must use freshly grated! Store bought won’t melt smoothly. If you measure by cup rather than weight, be sure to tap the cup as you grate because the volume is greater i.e. it’s fluffy, so if you don’t tap, 40g parmesan is probably well in excess of 1 cup!
5. Reduce the cooking time because we finish cooking the pasta in the sauce (key step for this recipe).
6. Nutrition per serving, assuming 4 servings.