Tuesday, 30 August 2016


500 grams cooked prawns, shell removed
500 grams tricolour fettucine*
7 teaspoons minced garlic
125 grams grated extra sharp parmesan cheese
840 mls thickened cream

60 mls thickened cream extra
2 tablespoons cornflour
salt and pepper to taste

cook the fettucine according to directions on packet.

while fettucine is cooking.....

in a medium sized frypan, saute garlic until fragrant.

add all the cream except for the 60 mls.

mix the 60 mls cream with the cornflour until well combined. add to frypan.

on a medium heat bring cream to the boil, stirring until thickened.

reduce heat and stir through the parmesan cheese until cheese melts.

add the prawns and cook, stirring, just until prawns are heated through.

add salt and pepper.

serve the sauce over the fettucine.

* normal fettucine is okay too. the tricolour just puts colour to the sauce.


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