Garlic prawns folded through a light cream sauce with lemon and Parmesan.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g pasta
- 600 g raw peeled prawns, deveined
- 1 tbsp olive oil
- 25 g butter
- 4 garlic cloves, minced
- 80 ml dry white wine
- 200 ml cream
- 50 g finely grated Parmesan
- 1 tsp lemon zest and 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt and black pepper
Method
- Cook pasta in salted boiling water until just al dente. Reserve 250 ml cooking water.
- Pat prawns dry and season lightly. Sear in oil for 1–2 minutes per side until opaque; set aside.
- Lower the heat, add butter and garlic and stir for 30 seconds. Add wine and reduce by half.
- Add cream and simmer gently for 2 minutes. Stir in Parmesan, lemon zest and a splash of pasta water.
- Toss in pasta and prawns. Loosen with more pasta water as needed. Remove from heat and add lemon juice, parsley and pepper.
- Serve immediately.
Kitchen notes
Keep the sauce loose in the pan because the pasta continues to absorb it.