Photo by Julie O’Malley
Spaghetti with Garlic Cream Prawns
About 20 raw prawns, peeled, deveined, tail on or off
Approx 6 cloves of fresh garlic depending on size – crushed
2 spring onions chopped (approx half a cup)
1 cup chopped mushrooms
2 rashers shortcut bacon, finely chopped
3/4 cup frozen peas
White wine – approx 1/4 cup – a little more if needed
approx 3/4 cup of cream
Parmesan, grated, to serve and a grind of black pepper
Spaghetti or pasta of choice
# Start boiling the spaghetti
# Meanwhile, in a non stick frying pan or wok, sprayed with oil, sauté the bacon for a minute, then add the spring onions and mushroom, sauté for a further minute, then add the garlic and sauté for up to another minute.
# Add the prawns and sauté until just starting to go pink/opaque, then add white wine and stir until reduced then add the cream and frozen peas and simmer lightly for one to two minutes until prawns are cooked through. Tenderloins would take a little longer but don’t overcook!
# Serve on spaghetti, topped with parmesan to taste and a grind of black pepper.