Prawn Pasta
A creamy prawn pasta – just the thing to satisfy those seafood cravings!
Ingredients:
- 250g pasta (linguine or fettuccine), cooked & ½ cup pasta water reserved
- 500g prawns, peeled & deveined
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3 garlic cloves, minced
- ½ cup non-alcoholic dry white wine
- ½ cup sour cream
- ½ cup vegetable stock
- 1 tsp lemon zest
- ½ tsp chili flakes or fresh chili, chopped
- ¼ cup parmesan cheese, grated
- ¼ cup fresh parsley, chopped
To serve:
- Parmesan cheese, grated
- Parsley, chopped
How To Make Prawn Pasta
- In a large pan heat olive and butter over medium heat, add in the prawns, then season with salt & pepper.
- Cook for 2 minutes per side, then remove from the pan.
- In the same pan, add in garlic and cook until fragrant, pour in the non- alcoholic white wine and let it simmer for a few minutes until slightly reduced, add in the stock and cook for another 2 minutes.
- Lower the heat and stir in sour cream, lemon zest and mix well until smooth.
- Sprinkle in parmesan cheese and stir until combined.
- Add in cooked pasta and prawns, toss to combine everything.
- Serve immediately with grated parmesan cheese and freshly chopped parsley.
Chefs Tip: Prawn cook very quickly, and when overcooked they become rubbery, as soon as they turn pink or opaque
remove from the heat. Keep the heat low when adding the sour cream to prevent curdling.
Your prawn pasta is a winner I love it it taste so good I love the seasonings
David Erasmus