Garlic prawn spaghetti

  • 25 mins cooking
  • Serves 4
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Garlic prawn spaghetti
  • 16 (600g) uncooked king prawns, shelled, deveined (halved lengthways if large)
  • 400 gram spaghetti
  • 2 teaspoon olive oil
  • 40 gram butter
  • 4 clove garlic, crushed
  • 1/2 cup (125ml) white wine (or vegetable or chicken stock)
  • 1 cup (250ml) cream
  • 2 tablespoon dijon mustard
  • 1/2 teaspoon ground white pepper
  • 2 teaspoon cornflour
  • 1/4 cup (60ml) water
  • 1/4 cup lightly packed flat-leaf parsley leaves, chopped


Garlic prawn spaghetti
  • 1
    In a large pan of boiling, salted water, cook spaghetti according to packet instructions. Drain. Return to pan; cover to keep warm.
  • 2
    In a medium frying pan, heat the oil on high heat. Cook the prawns for about 1 minute on each side or until they are just cooked through. Remove from the pan; reduce the heat to medium.
  • 3
    Add the butter and garlic to the pan; cook, stirring, until the garlic is fragrant. Add the wine; cook for a further minute. Stir in the cream, mustard and pepper.
  • 4
    In a small bowl, combine the cornflour and water; stir until smooth and add to the sauce. Cook, stirring, until the mixture boils and thickens. Season to taste with salt. Reserve 1/2 cup of the cream sauce.
  • 5
    Add remaining cream sauce to the spaghetti; mix thoroughly to coat. Stir in half of the parsley.
  • 6
    Divide spaghetti between four serving bowls. Toss the prawns in the reserved cream sauce; spoon over spaghetti. Sprinkle with the remaining parsley.