My husband and I are big fans of garlic and after 3 years of marriage, we are not disgusted with each other’s garlic breath. Phew! So it’s no surprise that we both love garlic prawn. The first time I had garlic prawn was with him on one of our trips over to WA. I distinctly remember stopping by a small tapas style restaurant in Rockingham (of all places!) and ordering some very delicious garlic prawn. Since then I had been hooked and I prefer eating it with pasta (as opposed to rice). If a cream-based sauce is not to your liking, you can try Garlic butter prawn linguine with cherry tomatoes (507 calories per serve).
Prep time 10 mins
Cook time 15 mins
500g pasta (I prefer fettucine with this)
2 tbsp olive oil
10 cloves garlic, crushed
750g prawn, de-shelled (but with tips on)
125ml white wine (any would do – I even tried it with a dessert wine and it tasted pretty good too)
125ml vegetable stock (using Massel stock cube)
300ml light thickened cream
2 tbsp corn starch (mixed with about 50ml of water that I used to rinse out the empty thickened cream bottle)
30g grated cheese (I prefer tasty cheese over parmesan)
Parsley, a handful (chopped)
Cook the pasta according to packet instructions and set aside.
Heat the olive oil in a saucepan and sautee the garlic until it becomes fragrant.
Add the prawn to the saucepan and cook until it has just turned orange all over – a few minutes.
Add the white wine and vegetable stock and bring to a simmer.
Then add the thickened cream and corn starch and cook for a further two minutes as it starts to thicken.
Turn off the heat and stir in the cheese and parsley. The cheese would gently melt into the sauce.
Pour the sauce over the pasta and serve immediately with a bowl of extra grated parmesan and chilli flakes for the table.