Imagine twirling your fork into a luxurious plate of perfectly cooked fettuccine, lavished with succulent prawns and a velvety garlic cream sauce that whispers pure indulgence. This restaurant-quality Creamy Garlic Prawn Fettuccine isn't just a meal—it's a culinary escape that transforms your kitchen into a gourmet Italian coastal restaurant. Whether you're planning a romantic dinner or craving a decadent weeknight treat, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g fettuccine
- 400g prawns, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, pat prawns dry with paper towels. Season prawns with salt and pepper, ensuring they are evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add prawns to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove prawns and set aside.
- In the same skillet, reduce heat to medium and pour in heavy cream. Stir continuously and let the cream simmer for 2-3 minutes until it starts to thicken slightly.
- Sprinkle grated Parmesan cheese into the cream sauce, stirring constantly to create a smooth, creamy consistency. If sauce is too thick, add reserved pasta water to thin.
- Add cooked fettuccine directly into the cream sauce, tossing gently to coat the pasta evenly. Return prawns to the skillet and mix gently.
- Taste and adjust seasoning with additional salt and pepper if needed. The sauce should coat the pasta and prawns beautifully.
- Serve immediately in warm pasta bowls. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.
Tips
- Prawn Perfection: Always pat prawns dry before cooking to ensure a beautiful golden sear and prevent steaming.
- Pasta Water Magic: Never discard all pasta water! The starchy liquid is a secret weapon for creating silky, clingy sauces.
- Garlic Wisdom: Sauté garlic quickly to release flavor without burning, which can turn it bitter.
- Cheese Technique: Add Parmesan off the heat to prevent separation and achieve a smooth, creamy sauce.
- Timing is Key: Cook prawns just until they turn pink to maintain their tender, sweet texture.
- Garnish with Flair: Fresh parsley adds a burst of color and a bright, fresh flavor that cuts through the richness.
Nutrition Facts
Calories: 692kcal
Carbohydrates: g
Protein: g
Fat: 37g
Saturated Fat: 18g
Cholesterol: 230mg
