Description
Silky Fettuccine Alfredo embraces succulent prawns in a luxurious Italian-inspired dance of creamy garlic elegance. Seafood lovers savor each twirled bite, experiencing pure Mediterranean comfort on their plate.
Ingredients
Scale
Protein:
- 10 ounces (300 grams) small raw peeled prawns (shrimp)
Pasta and Dairy:
- 8 ounces (250 grams) fettuccine or pasta of choice
- 1 cup (250 milliliters) heavy cream
- 3/4 cup (50 grams) freshly grated parmesan cheese
- 2 tablespoons (30 grams) butter, divided
- Additional parmesan for garnish
Seasonings and Liquids:
- 3 garlic cloves, minced
- 1/4 cup (65 milliliters) dry white wine
- 1/2 cup (125 milliliters) chicken broth (or fish/vegetable broth)
- 2 tablespoons chopped parsley
- Freshly cracked black pepper
Instructions
- Fill a large pot with water, add salt, and bring to a rolling boil at high heat. Cook fettuccine 1 minute less than package directions for al dente texture. Keep 1 cup pasta water before draining.
- Heat a non-stick skillet over medium-high temperature. Melt butter and quickly sear prawns for approximately 1.5 minutes per side until they transform into a vibrant pink color and are fully cooked. Transfer prawns to a separate plate.
- In the same skillet, introduce remaining butter and minced garlic. Rapidly sauté for 20 seconds, releasing aromatic flavors without burning.
- Pour white wine into the skillet, allowing it to simmer and reduce for 2 minutes until liquid nearly disappears.
- Incorporate cream, broth, and grated parmesan. Gently cook for 1.5 minutes, stirring continuously until sauce slightly thickens and becomes glossy.
- Return prawns to the skillet, then introduce cooked pasta and 1/4 cup reserved pasta water. Combine ingredients thoroughly.
- Toss mixture over heat for 30-45 seconds, ensuring sauce evenly coats pasta and reaches desired consistency.
- Remove from heat, season with freshly ground black pepper. Sprinkle most of the chopped parsley and gently mix.
- If sauce seems too thick, add additional pasta water. Garnish with remaining parsley and extra parmesan before serving immediately.
Notes
- Opt for fresh prawns when possible to elevate the dish’s flavor and texture, ensuring a more succulent and tender seafood experience.
- Toast garlic briefly to prevent burning, releasing its aromatic essence without creating bitter notes that could compromise the sauce’s delicate balance.
- Reserve pasta water strategically as a secret weapon for adjusting sauce consistency, allowing you to create a perfectly silky and clingy coating for the fettuccine.
- Consider substituting prawns with chicken or keeping it vegetarian by adding roasted vegetables like asparagus or zucchini for dietary flexibility and continued deliciousness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 759
- Sugar: 2g
- Sodium: 647mg
- Fat: 41g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 174mg