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Garlic Prawn Spaghetti - There's no better combination than Garlic Prawn Spaghetti, tossed with a butter white wine sauce, fresh parsley and parmesan. This no-cream version is simple food perfection at it's finest.

Garlic Prawn Spaghetti

There's no better combination that Garlic Prawn Spaghetti, tossed with a butter white wine sauce, fresh parsley and parmesan.
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Course: Main Course
Cuisine: Italian
Keyword: Garlic, Garlic Prawn Spaghetti, Pasta, Prawns, Spaghetti
Total Time: 30 minutes
Servings: 4

Equipment

  • Pot
  • Stovetop
  • Frying pan

Ingredients

  • 10 g chicken stock powder
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 350 g raw prawn cutlets peeled prawns
  • 1 lemon
  • 80 g parmesan block
  • 1 bunch parsley
  • 400 g spaghetti
  • 40 g butter 100 g total for the recipe
  • ½ cup white wine
  • 1 teaspoon Dijon mustard
  • 60 g butter 100 g total for the recipe
  • ¾ cup pasta water
  • Salt and pepper

Instructions

  • Place a large pot of water on the stove on high, and add chicken stock powder.
    10 g chicken stock powder
    Add chicken stock powder to the pot of water.
  • Peel and chop garlic, then add half to a bowl with olive oil and prawns and toss to coat. Set aside the remaining garlic.
    4 cloves garlic, 1 tablespoon olive oil, 350 g raw prawn cutlets
    Add chopped garlic to a bowl with olive oil and prawns.
  • Zest lemon then slice in half, finely grate parmesan and finely chop parsley.
    1 lemon, 80 g parmesan, 1 bunch parsley
    Zest and slice lemon, grate parmesan and chop parsley.
  • Add spaghetti to the boiling water and set a timer for a minute less than al dente, as indicated on the packet. When it is time to drain the pasta, first take a mug of pasta water from the pot, then drain.
    400 g spaghetti
    Add spaghetti to the boiling water.
  • Place a frying pan on medium-high and add butter. Once melted, add prawns and cook for a minute on one side (without stirring), then another minute on the other side, then remove prawns from the pan and transfer to a plate.
    40 g butter
    Cook prawns with butter.
  • Add white wine to the pan and stir to deglaze the pan (this will take all the yummy flavours from the bottom of the pan). The alcohol will cook off.
    ½ cup white wine
    Add white wine and stir to deglaze the pan.
  • Reduce heat and then add garlic, mustard and then juice lemon directly into the pan. Then add butter and stir until you get a creamy sauce.
    1 lemon, 1 teaspoon Dijon mustard, 60 g butter
    Add garlic, mustard, lemon juice and butter. Stir until you get a creamy sauce.
  • Add drained pasta, parsley, prawns (say that three times fast), lemon zest and half the pasta water to the pan and toss to coat, finishing cooking the pasta in the pan, then turn off the heat. If the pasta seems a bit dry, add more pasta water.
    ¾ cup pasta water
    Add pasta, parsley, prawns, lemon zest and pasta water and toss to coat.
  • To serve, divide amongst plates and top with generous heaps of parmesan. Season if needed. For very little ones you may want to chop up the pasta so they can pick it up in their hands.
    80 g parmesan, Salt and pepper
    Garlic Prawn Spaghetti - To serve, divide amongst plates and top with parmesan. Season if needed.

Nutrition

Calories: 798kcal | Carbohydrates: 82g | Protein: 34g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 1510mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1771IU | Vitamin C: 34mg | Calcium: 349mg | Iron: 3mg