Creamy Garlic Prawn Pasta Recipes
CREAMY GARLIC PRAWN PASTA
Recipe VIDEO above. Pasta tossed with a garlic infused creamy sauce and plump, juicy prawns! (Shrimp) This pasta version of Creamy Garlic Prawns is a quick meal you'll get on the table in 20 minutes, this is luscious but it's not too rich. The key is to emulsify the sauce (i.e. thicken it) by tossing the pasta in the sauce just before serving - this is the proper Italian way to make pasta. Serves 3 very hungry people or 4 normal servings.
Provided by Nagi
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
- Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
- 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.
- In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
- Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
- 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).
- 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.
- Take it off the stove before the sauce is as thick as you want - it will thicken more.
- 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.
- Serve immediately, garnished with remaining parsley and parmesan if desired.
Nutrition Facts : ServingSize 286 g, Calories 514 kcal
CREAMY GARLIC SHRIMP AND PASTA
With a dish like this in your back pocket, you'll truly be unflappable. Whether your in-laws have shown up for an unexpected dinner, you're in the mood for romance or just need to a little indulgence, this impressive and oh-so-easy creamy shrimp pasta is attainable and ready to serve in only 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
- Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
- Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.
Nutrition Facts : Calories 320, Carbohydrate 38 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 1/4 Cups, Sodium 530 mg
CREAMY LINGUINE WITH PRAWNS
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
Nutrition Facts : Calories 441 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.62 milligram of sodium
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- Cook pasta according to packet instructions, to al dente and reserve ¼ cup of pasta cooking water. (note 5)
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