with 10 comments
I can’t believe I’m posting this late and I have plans early tomorrow later today morning.
I usually do two types of garlic prawns, one with creamy, garlicky sauce with pasta and another with olive oil sauce to be eaten with bread tapas style. I love them both. I bought some nice prawns the other day and so I made two separate batches of garlic prawns.
This post deals with the creamy saucey, pasta one.
You’ll need, for two people:
- 8 large prawns, peeled and deveined (or however many you decide to eat)
- 3 cloves of garlic, finely chopped
- 1/2 onion, very finely diced
- 1/3 cup of white wine
- 1/2 cup of cream
- A slice of butter*
- 1 tbsp of extra virgin olive oil
- 1/2 chicken stock cube
- 3 tbsp of chopped fresh parsley
- 1 tsp of plain flour
- Spaghetti, fettucine, etc. or cooked rice to serve
Put butter and olive oil in a small frying pan on medium heat, add onion and fry very gently until the onion softens. Add the garlic and prawns. Stir. Fry till the prawns colour, turn the prawns over. This shouldn’t take more than a minute on each side. Add the chicken stock cube and wine. Stir to dissolve the stock cubes and the wine evaporates. Add the cream and heat until the cream bubbles.
Take the flour and sprinkle them with your finger onto the sauce, bit by bit (to avoid the flour forming lumps) until the sauce reaches the desired consistency. Add water if necessary.
Serve on top on cooked pasta or rice and sprinkle with parsley and freshly cracked pepper.
* A slice of butter = a normal 250g block of butter sliced cross-wise 2.5mm thick
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Written by Kat
June 6th, 2009 at 10:36 pm
10 Responses to ‘Creamy Garlic Prawns with Pasta’
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I absolutley loved your creamy garlic prawn recipe. it was quick and easy and stisfied everyone.
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thanks very much. glad it turned out well
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Wow, am glad to see for once someone actually butterflying the prawns before cooking them!
They look and taste horrible if not butterflied!Beautiful and looks delicious!
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i find with creamy dishes a little bit of nutmeg also adds to the flavour. but great recipe i just had it for dinner now
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PS i also put the parmesan into the cream sauce at the end of cooking to thicken it instead of adding flour. have u tried with corn flour instead of plain?
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no i haven’t. it mightn’t be bad though. thanks for the idea.
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This was delicious. I used Cololssal Black Tiger Shrimp and added the parmesan cheese as suggested above. Thanks for sharing. My husband said this is definitely a “keeper”.
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These garlic prawns were amazing, so easy and so tasty!
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This is hands down the best garlic prawn dish I’ve ever made! My Partner has been craving garlic prawns ever since we got back from holidays where she ate them at her favourite seafood restaurant. This dish delivered on every expectation she had – major brownie pints earned! Like previous people mentioned I added Parmesan cheese to thicken the sauce – next time I will make more sauce since we love drowning our rice in it
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Delicious! Will definitely be making them again. I went a bit crazy with the garlic… Definitely worth it.
