This pasta is loaded with juicy prawns and wrapped in a dreamy creamy sauce!
PREPARATION TIME
Ingredients (check list):
5-7oz / 150-200g raw peeled Prawns/Shrimp (see notes)
7oz / 200g Linguine, or other long-cut pasta
2/3 cup / 160ml Heavy/Double Cream, at room temp
1/4 cup / 60ml Dry White Wine
1/4 cup / 20g freshly grated Parmesan
1 large Shallot, very finely diced (approx 1/4 cup)
1 large fresh Red Chilli, deseeded & very finely diced (see notes)
1 clove of Garlic, finely diced
1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
1 tbsp Butter, preferably unsalted
drizzle of Olive Oil
Salt & Pepper, as needed
Instructions:
Quick 1 min demo!
Notes:
b) How do I know when the prawns are cooked? – General rule of thumb: ‘hangs straight’ (raw), ‘C shape’ (cooked) and ‘O shape’ (overcooked). They won’t need long at all, especially since they’ll carry on cooking as you toss them through the hot pasta.
c) Chilli – I typically use regular store-bought red chillies you find in the fresh herb section at the shops. 1 will give you a very gentle kick of spice (just make sure they’re definitely de-seeded). The flavour of fresh chilli is nice, but you could sub dried chilli flakes if you’d prefer (start off with 1/4 tsp and work up).
d) Calories – Whole recipe divided by 2 assuming 1/2 tbsp olive oil.