Penne Prawns Alfredo

    Penne Prawns Alfredo


    1511 people made this

    A delicious creamy pasta with a sauce of prawns, portobello mushrooms and red capsicums. I sometimes use a little more garlic.

    Serves: 6 

    • 375g penne pasta
    • 65g butter
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red capsicum, diced
    • 250g portobello mushrooms, diced
    • 500g medium prawns, peeled and deveined
    • 1 (565g) jar Alfredo sauce
    • 1/2 cup grated Romano cheese
    • 1/2 cup (125ml) cream
    • 1 teaspoon cayenne pepper, or more to taste
    • salt and pepper to taste
    • 1/4 cup chopped parsley

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    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. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion and cook until softened and translucent, about 2 minutes. Stir in garlic, capsicum and mushroom; cook over medium-high heat until soft, about 2 minutes more.
    3. Stir in the prawns and cook until firm and pink, then pour in Alfredo sauce, Romano cheese and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce and serve sprinkled with chopped parsley.

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