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Ingredients (one per line)
8 oz / 250g fettuccine (, or other long strand pasta of choice) 30 g / 2 tbsp butter (, separated) 300 g / 10 oz small peeled prawns / shrimp, raw ((Note 1)) 3 garlic cloves (, minced) 1/4 cup / 65 ml dry white wine ((Note 2 for sub)) 1 cup / 250 ml heavy / thickened cream ((Note 3)) 1/2 cup / 125 ml chicken broth ((or fish or vegetable broth), preferably low sodium) 3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) ((freshly grated) (Note 4)) 2 tbsp finely chopped parsley Black pepper Parmesan (, for serving)
Instructions (one step per line)
Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5). Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta. Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns. In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant. Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video). Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step). Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta. Take it off the stove before the sauce is as thick as you want - it will thicken more. Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy. Serve immediately, garnished with remaining parsley and parmesan if desired.
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