Prawn and Broccoli Pasta

    (512)
    1 hour

    This is a quick meal that is a sure way to impress company without the hassle. Prawns and broccoli are sauteed in spices and pesto.


    453 people made this

    Ingredients
    Serves: 6 

    • 375g angel hair pasta
    • 2 1/2 tablespoons butter, divided
    • 1 1/2 tablespoons plain flour
    • 1 1/2 cups (375ml) milk
    • 1/2 cup thickened cream
    • 1 1/2 tablespoons pesto
    • 1 1/2 tablespoons chopped fresh parsley
    • 3 cloves garlic, minced
    • 2 tablespoons grated Parmesan cheese
    • 2 teaspoons salt, divided
    • 1/2 teaspoon ground white pepper
    • 1 dash Worcestershire sauce
    • 1 dash Tabasco sauce
    • 500g broccoli florets
    • 500g jumbo prawns, peeled and deveined
    • 3 cloves garlic, minced

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and Tabasco sauce. Reduce heat to low and allow to simmer.
    3. Meanwhile, place broccoli in a steamer over 3cm boiling water and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
    4. Melt 1 tablespoon butter in a large frypan. Saute prawns, garlic and 1 teaspoon salt for 5 minutes or until prawns are pink.
    5. In a large bowl, toss pasta, prawns and broccoli; pour sauce over and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (512)

    Reviews in English (392)

    by
    248

    I thought this recipe was GREAT, the 4 star rating was for the few modifications I made. In response to the other reviews I did double the sauce. To cut some fat I used milk but in place of the cream I used fat free evaporated milk (same measurements) I used smart balance in the sauce and butter for the shrimp. In place of just parm. I used a pre-shredded blend in the deli section of parm. romano, and asiago. I love garlic so I added a little extra and went easy on the pepper and hot sauce because I was also serving this to my picky kids. This had a nice kick but wasn't too hot. I used fresh broccoli and pesto (I loved the flavor and I don't think just fresh basil would have had the same affect)Lastly I made the sauce a few hrs. in advance and I think that may have been a good thing as I discovered the flavors had a chance to blend and tasted better after some time. ( another reviewer had mentioned it was good reheated)All in all I was a great hit and will be made again!  -  09 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    220

    So good, I'm craving more! I followed everything pretty much except I didn't use the pesto, I didn't have any on hand and don't think I missed it. I also at least doubled the garlic amounts as we love our garlic too. I always double the sauce recipes on anything I make since we are all sauce eaters and don't like dry food, and I'm glad I did, it was just enough. Boy, is this ever good and you can change out the shrimp or broccoli for other things very easily as well. This is easy and great enough for entertaining.  -  26 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    145

    This is a great recipe! I used mini penne pasta instead of the angel hair and omitted the pesto and used fresh basil. I also put the broccoli into my pasta water for about 3-4 minutes for time saving. I bought peeled cooked shrimp and sauteed for aprox. 3-5 mins. in the garlic and butter. If you like a lot of sauce, you need to add more of the milk and heavy cream. My kids ate every bite!!!  -  16 Aug 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate