Creamy Garlic Prawn Fettuccine

Time for another self indulgent meal.
Green prawns were on special at Woollies.  I usually buy frozen cooked prawns, but these looked good and were really cheap.
Precooked prawns  need only to be heated through.   I was not sure if green prawns would cook properly so I tossed them in early while the cream was still reducing, They cooked quite quickly as it happens.
  • 50g butter
  • 6 cloves garlic, finely minced with a pinch of salt
  • 1 small bunch parsley chopped
  • Pinch of Italian herbs
  • 300mls thickened or whipping cream
  • 1 teaspoon lemon juice
  • salt
  • black pepper
  • 1 packet fettuccine cooked al dente in salted water (get the water boiling and throw in the pasta just as the sauce is thickening at step 4) and drained.
  • four tablespoons grated Parmesan cheese
  • 250g prawns (precooked peeled)  thawed and drained (Version 2:  green prawns marinated in garlic and a few dashes of fish sauce – omit adding any salt later)


  1. Melt butter in a heavy pan over medium-low heat and lightly sautee the garlic and parsley.
  2. Add the lemon juice and stir in cream. Bring back to a simmer,  reduce heat and let sauce  reduce by 10%
  3. Add the prawns,  reheat cream sauce  until it just bubbles.
  4. Add three tablespoons cheese and stir until sauce thickens.      (Version 2- If not quite enough Parmesan  – supplement with a bit of Colby-still good)
  5. Season to taste with salt and pepper.
  6. Mix through the pasta and serve with the rest of the Parmesan sprinkled on top.

About Alan

Alone in a sea of spinifex.
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2 Responses to Creamy Garlic Prawn Fettuccine

  1. Alan says:

    Just talking to Moh and we agreed it would be nice to try this with a substitution of smoked salmon for prawns (or both?)

    Also it might be nice to try making a creamy curry sauce with cumin, coriander, tumeric chilli and coriander leaves.

  2. Alan says:

    Leftovers rapidly become creamy garlic fettuccine. The prawns are too tempting.

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