I can’t believe I’m posting this late and I have plans early tomorrow later today morning.
I usually do two types of garlic prawns, one with creamy, garlicky sauce with pasta and another with olive oil sauce to be eaten with bread tapas style. I love them both. I bought some nice prawns the other day and so I made two separate batches of garlic prawns.
This post deals with the creamy saucey, pasta one.
You’ll need, for two people:
- 8 large prawns, peeled and deveined (or however many you decide to eat)
- 3 cloves of garlic, finely chopped
- 1/2 onion, very finely diced
- 1/3 cup of white wine
- 1/2 cup of cream
- A slice of butter*
- 1 tbsp of extra virgin olive oil
- 1/2 chicken stock cube
- 3 tbsp of chopped fresh parsley
- 1 tsp of plain flour
- Spaghetti, fettucine, etc. or cooked rice to serve
Put butter and olive oil in a small frying pan on medium heat, add onion and fry very gently until the onion softens. Add the garlic and prawns. Stir. Fry till the prawns colour, turn the prawns over. This shouldn’t take more than a minute on each side. Add the chicken stock cube and wine. Stir to dissolve the stock cubes and the wine evaporates. Add the cream and heat until the cream bubbles.
Take the flour and sprinkle them with your finger onto the sauce, bit by bit (to avoid the flour forming lumps) until the sauce reaches the desired consistency. Add water if necessary.
Serve on top on cooked pasta or rice and sprinkle with parsley and freshly cracked pepper.
* A slice of butter = a normal 250g block of butter sliced cross-wise 2.5mm thick