Creamy Prawn And Mushroom Pasta

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All you have to do is throw all your ingredients of Creamy Prawn And Mushroom Pasta

  1. 500g fettuccine
  2. 5ml olive oil
  3. 2 tablespoons butter
  4. 500g button mushrooms, sliced
  5. 1 onion, diced
  6. 1 cloves garlic, finely chopped
  7. 100g sun-dried tomatoes, chopped
  8. 1/2 cup white wine
  9. 1 cup chicken stock
  10. 300ml cream
  11. 3 green onions, sliced
  12. 1/4 cup fresh parsley, chopped
  13. 1 tablespoon butter
  14. 500g raw tiger prawns, deveined and peeled
  15. 1 clove garlic, chopped
  16. Salt and pepper, to season
  17. Parmesan cheese, to garnish

The instruction how to make Creamy Prawn And Mushroom Pasta

  1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook until tender.
  2. Reserve about half a cup of the pasta water to later thin the sauce. Drain and keep warm.
  3. Meanwhile, make pasta sauce: Melt butter on medium heat in fry pan. Add mushrooms and onion and saute for about 5 - 7 minutes, until softened and golden. Add 1 clove chopped garlic and sun-dried tomatoes, fry for a further minute.
  4. Add wine and bring to the boil for 1 minute. Then add chicken stock, stir and reduce heat to simmer for a few minutes.
  5. Stir in cream, bring to the boil stirring to reduce the sauce slightly. Put heat on very low.
  6. Prepare the garlic prawns: Heat 1 tablespoon butter in skillet over medium-high heat.
  7. Add prawns and cook for a couple of minutes, until prawns have just changed colour. Add 1 clove chopped garlic and cook for a further minute so doesnt burn. Turn prawns once during cooking.
  8. Pour fettuccine into the pasta sauce and toss through to coat pasta. Add a little of the pasta water to thin out the sauce if necessary.
  9. Add green onions and fresh parsley to the sauce and lightly toss. Turn off heat.
  10. Serve fettuccine with prawns and grated parmesan. Season with salt and pepper.

Nutritions of Creamy Prawn And Mushroom Pasta

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