Name: Prawn Mornay Pasta recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300g fettuccine; 1 tbsp olive oil; 2 cloves garlic, crushed; 300g raw peeled prawns; 30g butter; 4 shallots, sliced; 1 tbsp plain flour; 1/3 cup white wine; 1/2 cup milk; 3/4 cup cream; 1/2 cup grated tasty cheese; 1 tbsp chives, chopped

by Greer Worsley Last updated on 01/17/2020

This creamy, cheesy prawn pasta makes for a delicious meal. Plus it's a breeze to prepare. Enjoy it year-round with either fresh or frozen seafood. - Greer Worsley

Ingredients

300g fettuccine
1 tbsp olive oil
2 cloves garlic, crushed
300g raw peeled prawns
30g butter
4 shallots, sliced
1 tbsp plain flour
1/3 cup white wine
1/2 cup milk
3/4 cup cream
1/2 cup grated tasty cheese
1 tbsp chives, chopped

Method

Step 1

Cook fettuccine according to packet instructions. Drain and set aside.
Step 2

Heat oil in a frypan over medium-high heat. Add prawns and garlic, and cook for 1-2 minutes until prawns are pink. Remove and set aside.
Step 3

Melt butter in the same pan. Add shallots and cook for a minute, then stir through flour and cook for a further minute.
Step 4

Pour in wine and whisk until smooth, then whisk in milk and cream. Simmer until thickened, then stir through cheese.
Step 5

Return prawns to pan and simmer in the sauce for a minute. Toss through cooked fettuccine and serve sprinkled with chives.

Recipe Notes

from Australia’s Best Recipes team

I used frozen raw prawns in this recipe. You can find good quality frozen prawns in supermarkets and delis. If using fresh prawns, you’ll need about 500-600g whole prawns to yield 300g peeled.

You could also use up leftover cooked peeled prawns. Just stir them through the cream sauce and add to pasta.