Ingredients for Garlic Butter Prawns with Fettuccini, clockwise from top right-
600 grams of peeled and de-veined prawns, 6 fat garlic cloves, grated on a microplane, 60ml of dry white wine, 1/3 cup of olive oil, 60 grams of butter, a good handful of parsley, roughly chopped and a 500 gram packet of Fettuccini.
600 grams of peeled and de-veined prawns, 6 fat garlic cloves, grated on a microplane, 60ml of dry white wine, 1/3 cup of olive oil, 60 grams of butter, a good handful of parsley, roughly chopped and a 500 gram packet of Fettuccini.
Firstly get out your biggest saucepan, this is to boil the pasta, but also, the final dish will come together in it, so it needs to accommodate both the cooked pasta and the garlic butter prawns. 3/4 fill with water and get it on to boil. Then cook pasta in the usual way.
Meanwhile melt butter and olive oil together in a large, heavy based, non stick frypan, on medium heat, add garlic and gently saute for a minute, do not let the garlic colour, now add the prawns
And saute, stirring every now and then, till the prawns change colour
Pour over white wine and continue to cook for another minute or so
When the pasta is cooked to your liking, scoop out 1/4 of a mug of the pasta cooking water, then drain the pasta. Return cooked pasta to the big saucepan
Add the parsley to the garlic butter prawns and stir to combine, reserve some parsley to scatter over the top of the final dish
Transfer the garlic butter prawns to the pasta in the big saucepan and then add the saved pasta cooking water
Give everything a gentle but thorough mix
Transfer to a large (really large) platter and scatter with extra parsley and grate over Parmesan cheese on individual plates.
This is a fabulous dish, it will feed an army, is easy and so, so delicious. Make it tonight.
Have a lovely day
💖 Fi
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