400g spaghetti
1kg prawns, peeled and deveined
2 tbsp olive oil
20g butter
4 cloves garlic, minced
1/2 cup white wine
1 cup thickened cream
2 tbsp chopped fresh basil
salt & freshly ground black pepper, to taste
- Cook spaghetti according the instructions on the packet.
- While spaghetti is cooking, heat oil and butter in a saucepan. Add garlic and stir over low heat for about 1 minute. Add in prawns and cook until prawns changed colour. Remove prawns and set aside.
- Add white wine to the saucepan and bring to the boil. Then add in cream and bring back to the boil. Reduce heat and simmer until sauce begins to thicken.
- Return prawns to saucepan and add salt and pepper. Simmer for a minute. Add in cooked spaghetti and basil leaves.
- Serve warm.
Yummy!
ReplyDeleteSomehow, it's hard to get fresh crunchy prawns here nowadays. A lot are farm reared nowadays and don't taste nice.
I like to cook with Australian Green Banana Prawns and I find them quite nice.
ReplyDeleteOver here in Malaysia, I look for prawns with bluish tinge tail. Crunchy and savory sweet.
ReplyDeleteVeronica, this spaghetti with creamy garlic prawns looks very tasty. A fabulous close up shot!
ReplyDeleteThanks Veronica.
ReplyDeleteHi Veronica/Minty,
ReplyDeleteTried your recipe. It was very tasty. This is my first time trying white wine with cream. Thank you for your easy to follow yummy recipe (Mr. Lee even enjoyed it and he doesn't like to eat cream). Will try another recipe soon.
From the Lee family & Daniel