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This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do! This pasta version of Creamy Garlic Prawns features pasta smothered in a creamy sauce infused with garlic flavour, and tossed through with plump prawns (shrimp). It’s indulgent but not ridiculously rich. Every pasta lovers’ dream come true!
Yes it’s indulgent, but let me assure you, it’s a whole lot healthier than eating out. Because let’s face it – restaurant food is so goodbecause it’s loaded with butter, oil and salt. I once went in search for a famous Mashed Potato recipe by Guillaume Brahimi, a renowned French Chef here in Australia, after having it at his restaurant. It’s made with 200g / 1 3/4 sticks butter for 600g / 1.2 lb of potato. THAT’S INSANE!!!!! I felt my arteries clogging up just reading the recipe!!!
So. This is rich but not crazy rich, you’ll certainly satisfy your creamy pasta craving but you won’t feel ill afterwards. 🙂 (Unless you have more than your fair share, which I cannot be held responsible for)
This recipe serves 4 and is made with 1 cup of cream, which is 1/4 cups per serving. Which I think is actually a very reasonable amount for a cream pasta.
The sauce is thickened using a combination of freshly grated parmesan cheese and byemulsifying the sauce.If you’ve tried any of my other pasta recipes (like Bolognese, Shredded Beef Ragu, Tomato Prawn Pasta), you’d know that I (along with the entire nation of Italy) religiously do this mandatory step of tossing the pasta in the sauce on the stove with a splash of pasta cooking water. This makes the starch and fat in the sauce work its magic to thicken the sauce and makes it sticky so it clings to the pasta rather than sitting in a pool in the bottom of the skillet.
Garlic prawn (shrimp) pasta is one of the easiest, quickest kinds of pasta you can make. And it tastes sooo good!Save time by buying the already peeled, deveined prawnsfrom the frozen section and you'll havedinner ready in 15 minutes!Pair with a side of refreshingRed Cabbage Saladfor a complete and healthy meal!
If you're in Australia, you know prawns and spring/summer goes hand in hand. This simple, tangy garlic prawn pasta is a great way to eat prawns. No cream, just light and delicious. Pair this simple prawn pasta with a crunchy salad and you've got yourself a perfect, healthy meal!
Although the veins (which really is just prawn poop) are safe to eat, they're just a little gritty texture-wise. I would make the effort of deveining prawns if they're large in size (as the veins are larger too!). If the prawns are small/medium-sized and looking fairly clean, I don't bother. It's up to individual preferences really.
Note 1.Peeled, deveined prawnsyou can find peeled, deveined (butterflied) raw prawns from the frozen section at most supermarkets. If using fresh prawns, follow the steps below to peel and devein at home:
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