Prawn Fettuccine In White Sauce Recipes

CREAMY GARLIC PRAWN PASTA

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.

PRAWN FETTUCCINE IN WHITE SAUCE

Steps:

• Put fettucine on to boil in water with some oil and salt. Should not take long to cook.
• In a large frying pan, saute onion garlic and spring onions until soft.
• Add prawns and toss through until cooked.
• Add white wine and stock and mix through.
• Add cream slowly, mixing through until you get desired quantity but not too much otherwise it will taste of all cream.
• Add cornflour to thicken the cream sauce.
• Check fettucine is ready and drain if ready.
• Add more crushed garlic to cream sauce if you think it needs more.
• Add salt and pepper to taste.
• In a large dish add hald fettucine and half the sauce and mix through. Then add the other half of the fettucine and the other half of the sauce and mix through.
• Serve with grated or shaved parmesan cheese on top and warm oven baked dinner rolls.

FETTUCCINE WITH WHITE SAUCE

Steps:

• Cook fettuccine to al dente, consult package directions for cooking time.
• Add half of the stick of butter to large saucepan.
• Fill bottom of saucepan with olive oil and stir butter and oil over medium-high heat.
• Add garlic to butter and olive oil.
• Add anchovies and cook down.
• Stir in chopped peppers.
• Add onions and mushrooms and stir well.
• Add more olive oil to saucepan to wet all the vegetables.
• Add second half of butter.
• Add white wine and stir well.
• Sprinkle salt over sauce, I use about three sprinkles.
• Add oregano, I add three dashes.
• Grate fresh ground black pepper over sauce.
• Drain pasta and add to sauce.

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

WHITE SAUCE FOR PASTA

Steps:

• Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.