Creamy Garlic Prawn Fettucine
For me this Creamy Garlic Prawn Fettucine pasta dish is ultimate comfort food and must make Date Night deliciousness. Rich in garlic, aromatic spices, zingy lemon, and fresh, plump and juicy prawns, this is a dish you need to dig into whether its summer, winter or in between.
Servings 2 people
- 16 Medium green/raw Prawns or Shrimp heads off, tails on
- ½ cup Cooking Cream
- ½ cup Chicken stock/broth
- 2 tablespoons Crushed garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Garlic salt
- ½ teaspoon Onion salt
- 2 tablespoons butter
- 1 tablespoon Lemon juice
- 250 grams Fettucine pasta
- 2 tablespoons Cornstarch/cornflour
- ¼ cup tap water
- 1 cup Cherry Tomatoes Halved
- 1 cup packed Spinach Leaves
- Pepper to taste
Prepare the spices in a little dish: dried oregano, dried thyme, garlic salt and onion salt
Bring a saucepan/pot of water to the boil, add a pinch of salt and add the pasta. Cook as per packet instructions
Heat a wok on high and add the butter and garlic, followed by the prawns (tails still intact/heads off). Use tongs to toss around and cook through for 3 to 4 minutes. Prawns are cooked when they are no longer pale or translucent.
Once prawns are cooked through turn heat down to medium, add the chicken stock/broth, cream dried herbs, and lemon juice. Add a pinch of salt and pepper and stir through.
Thicken the sauce by making a cornflour/cornstarch slurry. Add 2 tablespoons cornflour/cornstarch to ¼ cup water. Tip in gradually and stir through. Remove from heat
Drain the pasta and portion pasta out into plates or bowls
Add the chopped tomatoes and spinach leaves to the prawn mixture and stir through.
Spoon the creamy garlic prawns over the pasta, add a squeeze of lemon, optional basil if you like and enjoy.
Calories: 687kcal | Carbohydrates: 69g | Protein: 57g | Fat: 21g | Saturated Fat: 10g | Fiber: 11g | Sugar: 7g