Creamy Prawn & Garlic Fusilli

creamy prawn garlic fusilli.png

When asking Jude what we should have for dinner the other day whilst shopping, he said pasta. Pasta will seldom get a no from me, but I also get tired of making the same types of pasta dishes - so I made a deal with him... we could have pasta on condition that I could do something he has not tried before. He agreed, and so I decided to do a creamy prawn and garlic dish. Really speaking this would normally be served with tagliatelle but Jude specifically requested fusilli, so fusilli it was! It is a really simple dish to make, so great for week night dinners.

YOU WILL NEED

1 pack of fusilli pasta (although I only used half of it)
2 tbsp butter , separated
300 g small peeled prawns
3 garlic cloves , minced
1/4 cup / 65 ml dry white wine
1 cup / 250 ml heavy / thickened cream
1/2 cup / 125 ml chicken broth (or fish or vegetable broth)
3/4 cup / 50 g finely grated parmesan cheese (freshly grated)
2 tbsp finely chopped parsley
Black pepper
Parmesan , for serving

Cook the pasta and set it to one side. Melt half the butter in a deep pan, toss in the prawns and cook them for about 2.5 minutes on each side. Once cooked, remove them from the pan and set them aside.

Melt the other half of the butter, in the same pan, add the garlic and the wine and allow it to reduce. Then add the stock, the cream, the parmesan and stir until it thickens.

Once it has thickened nicely then you can pop the pasta and the prawns into the mixture and give it a good stir. Remove from the heat, toss in the parsley and you are done! Simple as that!

At the last minute I decided to dice up a sweet bell pepper and sprinkle it over the pasta along with some freshly grated parmesan. It was a super fresh finishing touch to a really tasty pasta... and when the little man approves it is ALWAYS a win!