Pasta with prawns in creamy garlic sauce
Just because I’m allergic to crustaceans doesn’t mean the rest of my family can’t enjoy them, right? My daughter Sam was making faces and saying, “Pasta again?” when she saw me cooking this pasta dish with prawns in creamy garlic sauce. But the moment she started eating, she forgot that she had been complaining just a few minutes earlier.
I cooked a second pasta dish with clams and red wine for myself, but that’s for another entry. The more relevant thing to say at this point is how simple the recipe for this prawn and pasta dish is. Even a kitchen greenhorn can’t manage to mess this up.
Serves 4.
Ingredients :
200 g. of uncooked pasta (spaghetti, fettuccine or linguine)
250 g. of fresh prawns, about 12 pieces
1 c. of cream
1/2 c. of shredded parmesan cheese
1/4 c. of butter
1/2 head of garlic
a handful of fresh parsley
salt and pepper to taste
Cooking procedure :
Cook the pasta according to package directions. Drain, douse with cold water, drain again and set aside.
While the pasta cooks, prepare the prawns. Remove the heads, peel off the shell and tail. Make an incision along the back and remove the black vein that runs across the length of the prawn. If you wish, you can cut each prawn in half lengthwise.
Crush the garlic, remove the skins then finely chop.
Roughly chop the parsley.
Heat the butter in a large sauce pan. Add the garlic and cook until lightly browned. Pour in the cream, lower the heat and bring to simmering (not boiling) point. Add the prawns and simmer for about 3 minutes. Add the parsley and grated cheese. Stir until the cheese melts. Season with salt and pepper.
Add the cooked pasta to the sauce and toss to coat the noodles well. Transfer to a serving platter and serve at once.
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looks like an easy recipe but looks so masarap din at the same time!
will try this one of these days. thanks!
“Even a kitchen greenhorn can’t manage to mess this up” – now that puts just a little bit of pressure on me to not screw this up!
Just a question though, why did you wash the pasta after cooking? It seems that most of the Iron Chefs on TV warn against doing this. Or is there a kitchen logic I failed to pick up here?
“why did you wash the pasta after cooking?”
Because I wasn’t going to add it to the sauce immediately.
Hi Connie,what kind of cream do you use?Is it Nestle Cream?Thanks.
Hi Ms Connie! I always visit your site everyday. even when I’m not at work. Buti na lang hindi pa naba-block ng MIS namin site mo sa office namin, hehehehe…….
dami ko kasi natutunan syo, hindi lang sa pagluluto, pati na din sa mga gamit sa pagluluto at kung anu-ano pa!
question lang po, Is it ok to substitute prawns with tuna, like centruy tuna? para easy to find talaga ang ingredients……
na excite na ako magluto!
Hi Ms. Connie!!! What cream you use in this recipe?
I did this but I used bacon and its drippings compared to the shrimp and butter and basil instead of parsley ahaha
Hi Connie!
what kind of cream do u recommend?all-purpose cream?
Tnx & more power!
Ms. Connie, I am very big fan of yours. I really love cooking, I remember when I was like 3 years old I will always get the chair and stand on in to see what my mom’s cookin or mixing what’s on the casserole whenever she’s out.
Since we are here in Dubai now and my mom in Phils., I am always turning on your website whenever I want special dish for the day.
I always boosts your website to my friends who wants to learn how to cook good food.
Thanks so much to you and your website. Keep it up..
Regarding my question, when you say cream, pwede din po ba yung all-purpose cream, or what kind of cream does it really mean? Thank you po
Hi Ms Connie, what cream did you used?thanks
Hi Connie – I just want to let you know that you are such an inspiration to me. I have a state of the art kitchen but never really used it until I stumbled into your website. Thank you, thank you…
Sorry what kind of cream do I buy for this recipe? There’s sooo many choices at the grocery I was so lost and confused?
Jacinta
I tried ur recipe yesterday & my preschooler loved it so much… the prawns complemented the pasta…
All-purpose cream.
hi connie!
i’m doing this right about now! no parsley though…i guess i can substitute it with basil instead?
You can omit the greens, Ces.
Hi Ms Connie,
Tried this recipe last week, tipong experiment lang, for my kids’ baon. Wala lang, nag-request sila ulit ng repeat performance. need i say more?
i hope you could feature as many recipes as this one – yung hindi masyadong time consuming and napakadali lang gawin and hagilapin ang recipes.
Thanks and God bless!
Hi Ms. Connie,
I’d like to say many thanks for this recipe. I prepared this last Sunday for our lunch and I can say that my baby and my husband really enjoyed it!
More pasta recipes pls. Hahahaha!
hi,
I am so excited to cook this one!!thank you!!
I am hoping to read more pasta recipes.
I love it!
sana padalahan ako ng maraming recipe ng iba’t ibang putahe ng mga ulam at pasat
Sana, Mariz, magbasa ka naman para malaman mo na hindi ako nagpapadala ng kahit isang recipe kahit kanino.
Nandyan na nga ang mga recipe, pwede nyo pa i-print, gusto mo ipadala ko pa sa iyo? Abuso naman yun.
I was looking for a nice prawn/shrimp recipe to try out.
This one’s perfect. It looks pretty easy and the ingredients are not that difficult to find. I just hope I don’t mess up cooking this especially ’cause I’m a guy. Haha!!!
One question though, can I substitute Parmessan cheese with another? Like ordinary cheese?
Dominic, cheddar is okay. But I won’t recommend very soft cheeses because they might make the dish too sticky.
I tried this dish, although may nagawa akong kapalpakan kasi I forgot to put salt and pepper. Surprisingly, masarap pa rin kasi lumabas ang lasa ng hipon. Thanks for sharing your recipe, Ms. Connie!
i wanna cook this dish as a gift for my mom this christmas…what specific brand name of the cream you used for this dish.. kasi i think.. masarap talaga sya eh…kaso im not a professional cook, not even an amateur ata.kasi im just 16 yrs old.. pero i really want this…
ano bang site mo tita connie??
christiannne, Nestle. And being a professional or an amateur cook has nothing to do with age.
“ano bang site mo tita connie??”
Very funny.
thank you for the recipe! i tried it and enjoyed it so much. There’s just one problem though. When the sauce cools, it also hardens. And so when i go and reheat it in the microwave i end up with small pieces of the sauce instead of it being more liquidy. Is there a way to fix this? Thanks
Andrea, re “When the sauce cools, it also hardens”
The pasta dish is meant to be eaten while warm.
The small pieces are curdled cream. It happens when cream is subjected to high heat for far too long.
My husband try to cook it, and wow Sarap!!! thanks Ms. Connie.. I also add it to my cookbook (notebook) =) for future reference.
Thanks again…
Hi Ms. Connie!
Thank you so much for your never ending effort of teaching different cuisine! This website is sooo helpful especially for me who likes to try different foods! More powe to you!! God bless you!
Hi Ms Connie,
What kind of cream did you use for this recipe? Is it a cooking cream or like Nestle Cream? Thanks and More Power
Sorry my Question has been answered na pala. He he. Will try this recipe tom. Thanks