Prawn and Broccoli Pasta

Prawn and Broccoli Pasta

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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.

Robbie Rice

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

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.

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