Cook linguine according to the instruction on the packet. There is one golden rule when cooking pasta is using plenty of salted water. When the pasta is al dente immediately tip it into a large colander and shake to drain the pasta thoroughly then return to the pan to keep warm.
Meanwhile cooking pasta heat one tablespoon olive oil in a pan, add garlic, onion and a little bit sea salt. Sautee until soft and fragrant. Add prawns and saute for a couple minutes until cooked. Remove from the heat, lift out the prawns and set aside.
Return the pan to the heat add flour on the low heat for one minute. Turn off the heat, gradually stir white wine, chicken stock and cream, stir well. Cook over low heat until the sauce begins to thicken, stirring constantly to prevent lumps forming
Return the prawns to the pan, simmer gently for one minute, add parmesan cheese and half choppedparsley and stir until cheese melted. Turn off the heat add linguine and toss well. Season with salt and pepper to taste.
Divide the food among plates. Top with parmesan cheese and sprinkle with the remaining parsley. Serve immediately
Amount Per Serving
% Daily Value
Total Fat 25.7 g
Saturated Fat 5.6 g
Cholesterol 72 mg
Sodium 552 mg
Total Carbohydrates 53.5 g
Dietary Fiber 0.4 g
Sugars 1 g
Protein 128.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by SweetenTheWorld at https://sweetentheworld.com/creamy-garlic-prawn-pasta/