Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.