Description
This Creamy Garlic Prawn Pasta is a luxurious, comforting dish featuring succulent prawns in a rich, garlicky cream sauce with parmesan, tossed through tender fettuccine. With a splash of white wine to add depth and fresh parsley for brightness, this quick and easy recipe is perfect for a weeknight dinner or a special occasion meal.
Ingredients
Scale
Pasta
- 8 oz / 250g fettuccine (or other long strand pasta of choice)
Sauce and Prawns
- 30 g / 2 tbsp butter (divided)
- 300 g / 10 oz small peeled prawns / shrimp, raw
- 3 garlic cloves, minced
- 1/4 cup / 65 ml dry white wine (see Note 2 for substitute)
- 1 cup / 250 ml heavy / thickened cream
- 1/2 cup / 125 ml chicken broth (or fish or vegetable broth), preferably low sodium
- 3/4 cup / 50 g finely grated parmesan cheese (freshly grated)
- 2 tbsp finely chopped parsley
- Black pepper, to taste
- Parmesan cheese, for serving
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the fettuccine and cook according to the packet instructions minus 1 minute to keep it slightly firm. Just before draining, scoop out 1 cup of reserved pasta cooking water and set aside. Drain the pasta.
- Cook the prawns: Meanwhile, melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add the prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove the prawns from the skillet and set aside.
- Prepare the garlic base: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and stir for about 20 seconds until fragrant, being careful not to burn it.
- Deglaze with wine: Add the dry white wine to the skillet and stir. Let it simmer for 2 minutes until the wine mostly reduces, intensifying the flavor.
- Make the creamy sauce: Add the heavy cream, chicken broth, and grated parmesan cheese to the skillet. Stir continuously until the parmesan melts and the sauce begins to thicken. Let it simmer gently for about 1 1/2 minutes more to reach a slightly thickened consistency.
- Combine prawns and pasta: Return the cooked prawns to the sauce, stirring to combine. Then, add the drained pasta along with about 1/4 cup of the reserved pasta water. Toss everything together on the stove for 30 to 45 seconds. The sauce will thicken further and cling beautifully to the pasta.
- Adjust consistency and seasoning: Remove the skillet from the heat before the sauce reaches your desired thickness, as it will continue to thicken off the heat. Sprinkle most of the chopped parsley and black pepper to taste. Toss the pasta again, adding a tiny splash of pasta water if the sauce feels too thick or gluggy.
- Serve: Serve the creamy garlic prawn pasta immediately, garnished with the remaining parsley and extra parmesan cheese, if desired.
Notes
- Note 1: Use small peeled prawns or shrimp for quicker and even cooking.
- Note 2: If you prefer not to use white wine, substitute with extra chicken broth or a splash of lemon juice for acidity.
- Note 3: Heavy cream provides richness; for a lighter version, you could try half-and-half but the sauce will be less thick and creamy.
- Note 4: Freshly grated parmesan cheese melts better and gives the best flavor; pre-grated cheese is not recommended.
- Note 5: Cooking pasta for 1 minute less than the package instructions keeps it al dente so it doesn’t become mushy when tossed with the sauce.
