Ingredients
- 8 oz / 250g of long strand pasta of choice
- 30 g / 2 tbsp butter , separated
- 300 g / 10 oz small peeled prawns / shrimp
- 200 g sliced button mushrooms
- 3 garlic cloves , minced
- 1/4 cup / 65 ml dry white wine pref. chardonnay
- 1 cup / 250 ml Double Cream
- 1/2 cup / 125 ml fish stock)
- 3/4 cup / 50 g finely grated parmesan cheese
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- ½ teasp cayenne chilly pepper
- Black pepper
- Parmesan , for serving
Instructions
- Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute.
- 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.
- If using cooked frozen prawns use the large size ( jucier) and place in a bowl of boiled water to defrost and set aside
- In a saucepan add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant then add the cayenne chilly pepper.
- Add wine and stir. Simmer for 1 minute and add the fish stock
- Add parmesan and stir until melted, then leave to simmer for 1 1/2 minutes until it thickens slightly
- Separately for 2 min fry sliced mushrooms in butter and set aside
- Add prawns,mushrooms and cream to sauce, stir, and remove from the heat
- Sprinkle with most of the parsley and chives and black pepper,
- Serve immediately on a bed of pasta garnished with remaining parsley and parmesan if desired.
- To insure pasta is not sticky drizzle with a little olive oil
Recipe Tips
- This recipe will work fine with any full fat cream, but the sauce thickens faster / better with heavy / thickened cream. If you use light cream, the sauce will be thinner but it will still work.
2. PARMESAN: Must use freshly grated! Store bought won’t melt smoothly and weigh before grating
.
