Creamy Parmesan Garlic Prawns with Fettuccine

    40 minutes

    A quick and easy dish to prepare. You can buy precooked prawns or cook your own. It tastes divine. Try other pastas if you don't have fettuccine.


    Victoria, Australia
    11 people made this

    Serves: 4 

    • 500g tricolour fettucine
    • 7 teaspoons minced garlic
    • 840ml thickened cream
    • 60ml thickened cream
    • 2 tablespoons cornflour
    • 125g grated extra sharp parmesan cheese
    • 500g cooked prawns, shell removed
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the fettuccine according to directions on packet.
    2. While fettuccine is cooking, in a medium sized frypan, saute garlic until fragrant.
    3. Add all the cream except for the 60ml. Mix the 60ml cream with the cornflour until well combined, then add to frypan.
    4. On a medium heat bring cream to the boil, stirring until thickened. Reduce the heat and stir through the Parmesan cheese until cheese melts.
    5. Add the prawns and cook, stirring, just until prawns are heated through. Season with salt and pepper.
    6. Serve the sauce over the fettuccine.

    See it on my blog

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