Description
A delightful and easy-to-prepare pasta dish featuring succulent prawns enveloped in a rich, creamy sauce with garlic and Parmesan.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb prawns, peeled and deveined
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Cook the linguine: Boil a pot of water, add linguine, and cook until al dente. Drain and set aside.
- Sauté the garlic: In a large skillet over medium heat, drizzle in olive oil. Add minced garlic and sauté for about 1 minute.
- Cook the prawns: Add prawns to the skillet, cooking for 3-4 minutes until pink and opaque.
- Create the creamy sauce: Pour in heavy cream and stir gently as it simmers. Mix in the Parmesan cheese until melted and combined.
- Season to perfection: Add salt and pepper to taste.
- Combine with linguine: Toss in the drained linguine and mix until well-coated with the sauce.
- Serve and garnish: Plate while hot, garnishing with fresh parsley.
Notes
For a thicker sauce, simmer longer. If using frozen prawns, thaw and pat dry before cooking. Consider using Pecorino Romano instead of Parmesan for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg